tag:blogger.com,1999:blog-42175225206205605002024-02-20T22:28:36.730-07:00Add a pinch....Here is a gathering place of splendid foods and witty fun. All are welcome.Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-4217522520620560500.post-57762842131493253992014-09-28T19:41:00.000-06:002014-09-28T19:45:25.065-06:00Quinoa Enchilada Casserole<div id="zlrecipe-summary" itemprop="description">
<div class="summary italic">
A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better! I doubled the recipe and it worked out great.</div>
<div class="summary italic">
from <a href="http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/">http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/</a></div>
<div class="summary italic">
</div>
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 cup quinoa </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 can (10-ounce) Old El Paso™ mild enchilada sauce </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 can (4.5-ounce) Old El Paso™ chopped green chilies, drained </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 cup canned corn kernels, drained </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1/2 cup canned black beans, drained and rinsed </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 tablespoons chopped fresh cilantro leaves </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 teaspoon cumin </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 teaspoon chili powder </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">Kosher salt and freshly ground black pepper, to taste </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">3/4 cup shredded cheddar cheese, divided </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">3/4 cup shredded mozzarella cheese, divided </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 avocado, halved, seeded, peeled and diced </li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 Roma tomato, diced</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ul class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Serve immediately, garnished with avocado and tomato, if desired.</li>
</ul>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com6tag:blogger.com,1999:blog-4217522520620560500.post-58442578904631984652014-08-07T17:34:00.004-06:002014-08-07T17:35:27.646-06:00Zucchini Bread IIThis is from All Recipes. Every time I make it I get TONS of complements. I use freshly ground whole wheat flour, GMO-free cane sugar, and two handfuls of chocolate chips (or more) instead of nuts.<br />
<br />
Original recipe makes 2 loaves<br />
<br />3 cups all-purpose flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />3 teaspoons ground cinnamon<br />3 eggs<br />1 cup vegetable oil<br />2 1/4 cups white sugar<br />3 teaspoons vanilla extract<br />2 cups grated zucchini<br />1 cup chopped nuts<br />
<br />
<h3>
Directions</h3>
<div class="directLeft" itemprop="recipeInstructions">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.</span></li>
<li><span class="plaincharacterwrap break">Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.</span></li>
<li><span class="plaincharacterwrap break">Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.</span></li>
</ol>
</div>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-14557275170267149402014-06-29T20:08:00.002-06:002014-06-29T20:09:29.721-06:00Fumi SaladThis is my favorite salad of all time. I first tasted it at my mother-in-law's. Bless her heart forever! (This version from cooks.com)<br />
<br />
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
<span style="color: black;">SALAD:</span></div>
<span style="color: black;"></span><br />
<div id="ip2" style="color: black; padding-left: 20px;">
<span style="color: black;"><span class="ingredient">1 head cabbage, shredded or 1 pkg. of shredded cabbage</span><br /><span class="ingredient">8 green onions, sliced</span><br /><span class="ingredient">1/2 c. toasted sunflower seeds or sesame seeds</span><br /><span class="ingredient">1/2 c. toasted almonds</span></span></div>
<span style="color: black;"></span><br />
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
<span style="color: black;">DRESSING:</span></div>
<span style="color: black;"></span><br />
<div style="color: black; padding-left: 20px;">
<span style="color: black;"><span class="ingredient">1 c. vegetable oil</span><br /><span class="ingredient">2 to 3 tbsp. rice vinegar</span><br /><span class="ingredient">4 tbsp. sugar</span><br /><span class="ingredient">1 tsp. salt or less</span><br /><span class="ingredient">1/8 tsp. freshly ground pepper Noodle seasoning packet</span><br /><span class="ingredient">1 to 2 pkgs. Ramen noodles with Oriental flavoring, uncooked</span></span></div>
<span style="color: black;"></span><br />
<div class="instructions" style="color: #772222;">
<span style="color: black;">SALAD: In large bowl, combine cabbage, onions, sunflower seeds and almonds. (Set noodles aside.)</span></div>
<div class="instructions" style="color: #772222;">
<span style="color: black;"></span> </div>
<div class="instructions" style="color: #772222;">
<span style="color: black;">DRESSING: In blender, combine oil, vinegar, sugar, salt, pepper and seasoning packet from noodles. Refrigerate.</span><br />
<div class="instructions" style="color: #772222;">
<br />
<div class="instructions" style="color: #772222;">
<span style="color: black;">TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.</span></div>
</div>
</div>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-41400835942115613772014-05-14T08:30:00.000-06:002014-05-14T08:31:00.617-06:00Original Nestle Toll House Chocolate Chip CookiesThese are extremely delicious. I make them with freshly ground whole wheat flour and eggs from our chickens. And I don't do nuts. I also only bake them for 8 minutes.<br />
<br />
2 1/4 cups all-purpose flour<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 cup (2 sticks) butter, softened<br />
3/4 cup granulated sugar<br />
3/4 cup packed brown sugar<br />
1 tsp vanilla extract<br />
2 large eggs<br />
2 cups (12 oz) Nestle Toll House semi-sweet chocolate morsels<br />
1 cup chopped nuts<br />
<br />
Preheat the oven to 375F<br />
Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in a large mixer bowl until creamy. Add Vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.<br />
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheet for 2 minutes. Remove to wire racks to cool completely. Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-61176135006081504672013-06-16T16:08:00.002-06:002013-06-16T16:09:18.170-06:00Sourdough PancakesI made my own sourdough starter a little over a week ago and I've been cooking up a storm. The sourdough bread has turned out pleasantly sour, and the sourdough pancakes I made yesterday as a pre-father's day breakfast were quite yummy.<br />
<br />
<span class="ingredient-amount" id="lblIngAmount">3/4 cup </span><span class="ingredient-name" id="lblIngName">sourdough starter</span><br />
<label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="50" data-ingredientid="16317" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 </span><span class="ingredient-name" id="lblIngName">egg, beaten</span></div>
</label><div data-grams="29.57" data-ingredientid="2496">
<label><span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">water</span></label></div>
<label></label><div data-grams="9.166667" data-ingredientid="6379">
<label><span class="ingredient-amount" id="lblIngAmount">2 teaspoons </span><span class="ingredient-name" id="lblIngName">vegetable oil</span></label></div>
<label></label><div data-grams="39.996" data-ingredientid="16348">
<label><span class="ingredient-amount" id="lblIngAmount">1/3 cup </span><span class="ingredient-name" id="lblIngName">nonfat dry milk powder</span></label></div>
<label></label><div data-grams="4.5" data-ingredientid="16421">
<label><span class="ingredient-amount" id="lblIngAmount">3/4 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></label></div>
<label></label><div data-grams="4.6" data-ingredientid="2359">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">baking soda</span></label></div>
<label></label><div data-grams="18.75" data-ingredientid="1526">
<label><span class="ingredient-amount" id="lblIngAmount">1 1/2 tablespoons </span><span class="ingredient-name" id="lblIngName">white sugar</span></label></div>
<div data-grams="18.75" data-ingredientid="1526">
<label><span class="ingredient-name"></span></label> </div>
<label><span class="ingredient-name"><div data-grams="18.75" data-ingredientid="1526">
</div>
<div data-grams="18.75" data-ingredientid="1526">
<span class="plaincharacterwrap break">1. In a large bowl, combine the sourdough starter, egg, water, and oil.</span></div>
<div data-grams="18.75" data-ingredientid="1526">
<span class="plaincharacterwrap break">2. In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.</span></div>
<div data-grams="18.75" data-ingredientid="1526">
<span class="plaincharacterwrap break">3. Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.</span></div>
</span></label>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-41048395238716769342013-06-16T16:02:00.000-06:002013-06-16T16:04:16.056-06:00Quinoa and Black BeansAlthough touted as a side dish, I made this as a burrito filling. It has a bit of a kick from the cayenne pepper so if you want to tone it down, just add less. Add lettuce, tomato, avocado, sour cream, etc. The kids loved it (even the baby). From AllRecipes.com<br />
<br />
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">vegetable oil</span></div>
<label><span class="checkbox-formatted"></span></label><br />
<label><div class="fl-ing" data-grams="110" data-ingredientid="4397" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 </span><span class="ingredient-name" id="lblIngName">onion, chopped</span></div>
</label><br />
<div data-grams="9" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 cloves </span><span class="ingredient-name" id="lblIngName">garlic, peeled and chopped</span></label></div>
<div data-grams="127.5" data-ingredientid="1644">
<label><span class="ingredient-amount" id="lblIngAmount">3/4 cup </span><span class="ingredient-name" id="lblIngName">uncooked quinoa</span></label></div>
<label></label><br />
<div data-grams="360" data-ingredientid="23274">
<label><span class="ingredient-amount" id="lblIngAmount">1 1/2 cups </span><span class="ingredient-name" id="lblIngName">vegetable broth</span></label></div>
<label></label><br />
<div data-grams="2.1" data-ingredientid="20551">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">ground cumin</span></label></div>
<label></label><br />
<div data-grams="0.45" data-ingredientid="16407">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">cayenne pepper</span></label></div>
<label></label><br />
<div data-grams="3" data-ingredientid="16421">
<label><span class="ingredient-name" id="lblIngName">salt and pepper to taste</span></label></div>
<label></label><br />
<div data-grams="164" data-ingredientid="4317">
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">frozen corn kernels</span></label></div>
<label></label><br />
<div data-grams="850" data-ingredientid="2779">
<label><span class="ingredient-amount" id="lblIngAmount">2 (15 ounce) cans </span><span class="ingredient-name" id="lblIngName">black beans, rinsed and drained</span></label></div>
<label></label><br />
<div data-grams="23" data-ingredientid="3717">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">chopped fresh cilantro</span></label></div>
<div data-grams="23" data-ingredientid="3717">
<label><span class="ingredient-name"></span></label> </div>
<label><span class="ingredient-name"></span></label><br />
<label><span class="ingredient-name"><div data-grams="23" data-ingredientid="3717">
</div>
<div data-grams="23" data-ingredientid="3717">
<span class="plaincharacterwrap break">1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.</span></div>
<div data-grams="23" data-ingredientid="3717">
</div>
<span class="plaincharacterwrap break">2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.</span></span></label><br />Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-34764413793157534352013-02-15T16:25:00.001-07:002013-02-15T16:27:38.825-07:00Chicken NuggetsI thought this was already on here, but I couldn't find it just now. So here it is. Fabulous Chicken Nuggets from allrecipes.<br />
<h3>
Ingredients </h3>
<div class="servings">
<span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">30 nuggets</span></span></div>
<div class="rec-detail-servings" id="zoneServings" style="display: none;">
<span class="emph-text fl-left">Makes <input class="amountServings" id="txtServings" maxlength="3" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$txtServings" style="width: 25px;" type="text" value="6" /><input class="servings-hdnIsMetric" id="hdnIsMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$hdnIsMetric" type="hidden" value="0" />servings </span><label class="small-text small-left"><span class="servings-rbUS"><input id="rblUS" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblUS" /></span>US</label><label class="small-text"><span class="servings-rbMetric"><input id="rblMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblMetric" /></span>Metric</label><a class="btn-stuct brd-radius adjust gray-grad five-padding" href="javascript:void(0)" id="lnkCalculate" rel="nofollow">Adjust Recipe</a><span class="fl-right"> (<a href="http://allrecipes.com/help/recipeinfo/scaling.aspx" id="lnkServingsHelp">Help</a>)</span><div id="msgServings" style="display: none;">
</div>
</div>
<label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="354" data-ingredientid="6494" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3 </span><span class="ingredient-name" id="lblIngName">skinless, boneless chicken breasts</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="120" data-ingredientid="2363" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">Italian seasoned bread crumbs</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="40" data-ingredientid="16238" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">grated Parmesan cheese</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="6" data-ingredientid="16421" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="1.433333" data-ingredientid="16417" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">dried thyme</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="4.5" data-ingredientid="16379" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">dried basil</span></div>
</label><label><div class="fl-ing" data-grams="113.5" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">butter, melted</span></div>
</label><!-- Add class btn-disable before user checks ingredient--><div id="msgAddIngredients">
</div>
<!-- Directions, Prep/Cook/Ready Times, KitchenView button --><div class="directions">
<h3>
Directions</h3>
<div class="directLeft">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 400 degrees F (200 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.</span></li>
<li><span class="plaincharacterwrap break">Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.</span></li>
</ol>
</div>
</div>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-53666435543276165272013-02-07T18:28:00.001-07:002013-02-07T18:28:50.443-07:00A pillowcase for Diane<a href="http://quiltingreadersgarden.blogspot.com/2013/02/applique-thursday-2713-giveaway.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+AQuiltingReadersGarden+%28A+Quilting+Reader%27s+Garden%29">A Quilting Reader's Garden: Applique Thursday 2/7/13 & a Giveaway</a>Bethhttp://www.blogger.com/profile/11786511163919657885noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-20426765620178232872013-02-03T21:26:00.002-07:002013-02-03T21:26:57.721-07:00MMMMM... BrowniesDavid made these tonight. They really are MMMMMM... Brownies. As proof I offer a pan 1/2 of the way empty 1/2 hour after the brownies are finished. There are only 2 adults in the household....<br />
<br />
This is from allrecipes.com<br />
<h3>
Ingredients </h3>
<div class="rec-detail-servings" id="zoneServings" style="display: none;">
<span class="emph-text fl-left">Makes <input class="amountServings" id="txtServings" maxlength="3" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$txtServings" style="width: 25px;" type="text" value="16" /><input class="servings-hdnIsMetric" id="hdnIsMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$hdnIsMetric" type="hidden" value="0" />servings </span><label class="small-text small-left"><span class="servings-rbUS"><input id="rblUS" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblUS" /></span>US</label><label class="small-text"><span class="servings-rbMetric"><input id="rblMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblMetric" /></span>Metric</label><a class="btn-stuct brd-radius adjust gray-grad five-padding" href="javascript:void(0)" id="lnkCalculate" rel="nofollow">Adjust Recipe</a><span class="fl-right"> (<a href="http://allrecipes.com/help/recipeinfo/scaling.aspx" id="lnkServingsHelp">Help</a>)</span><div id="msgServings" style="display: none;">
</div>
</div>
<label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="100" data-ingredientid="1526" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">white sugar</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">butter</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="29.57" data-ingredientid="2496" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">water</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="252" data-ingredientid="1338" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 1/2 cups </span><span class="ingredient-name" id="lblIngName">semisweet chocolate chips</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="100" data-ingredientid="16317" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 </span><span class="ingredient-name" id="lblIngName">eggs</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="2.166667" data-ingredientid="16424" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">vanilla extract</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="83.33334" data-ingredientid="1684" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2/3 cup </span><span class="ingredient-name" id="lblIngName">all-purpose flour</span></div>
</label><label><div class="fl-ing" data-grams="1.15" data-ingredientid="2359" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">baking soda</span></div>
</label><label><div class="fl-ing" data-grams="3" data-ingredientid="16421" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></div>
</label><div class="fl-ing" data-grams="3" data-ingredientid="16421" itemprop="ingredients">
</div>
<!-- Directions, Prep/Cook/Ready Times, KitchenView button --><div class="directions">
<h3>
Directions</h3>
<div class="directLeft">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.</span></li>
<li><span class="plaincharacterwrap break">In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.</span></li>
<li><span class="plaincharacterwrap break">Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not over bake! Cool in pan and cut into squares.</span></li>
</ol>
</div>
</div>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-61948309276990597942012-12-22T15:58:00.003-07:002012-12-22T15:59:15.959-07:00Caramel PopcornI can't believe I haven't posted this yet. It is THE BEST EVER!! We usually double it.<br />
<br />
<h3>
Ingredients </h3>
<nav class="carousel-nav"><span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">5 quarts</span></span></nav><div class="rec-detail-servings" id="zoneServings" style="display: none;">
<span class="emph-text fl-left">Makes <input class="amountServings" id="txtServings" maxlength="3" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$txtServings" style="width: 25px;" type="text" value="20" /><input class="servings-hdnIsMetric" id="hdnIsMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$hdnIsMetric" type="hidden" value="0" />servings </span><label class="small-text small-left"><span class="servings-rbUS"><input id="rblUS" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblUS" /></span>US</label><label class="small-text"><span class="servings-rbMetric"><input id="rblMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblMetric" /></span>Metric</label><a class="btn-stuct brd-radius adjust gray-grad five-padding" href="javascript:void(0)" id="lnkCalculate" rel="nofollow">Adjust Recipe</a><span class="fl-right"> (<a href="http://allrecipes.com/help/recipeinfo/scaling.aspx" id="lnkServingsHelp">Help</a>)</span><div id="msgServings" style="display: none;">
</div>
</div>
<label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="227" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">butter</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="440" data-ingredientid="1525" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 cups </span><span class="ingredient-name" id="lblIngName">brown sugar</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="164" data-ingredientid="1533" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">corn syrup</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="6" data-ingredientid="16421" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="2.3" data-ingredientid="2359" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">baking soda</span></div>
</label><label><div class="fl-ing" data-grams="4.333333" data-ingredientid="16424" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">vanilla extract</span></div>
</label><div class="fl-ing" data-grams="4.333333" data-ingredientid="16424" itemprop="ingredients">
<label><span class="ingredient-amount" id="lblIngAmount">5 quarts </span><span class="ingredient-name" id="lblIngName">popped popcorn</span></label><!-- Add class btn-disable before user checks ingredient--></div>
<div id="msgAddIngredients">
</div>
<div class="clearfix">
</div>
<!-- Directions, Prep/Cook/Ready Times, KitchenView button --><div class="directions">
<h3>
Directions</h3>
<div class="directLeft">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.</span></li>
<li><span class="plaincharacterwrap break">In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.</span></li>
<li><span class="plaincharacterwrap break">Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.</span></li>
</ol>
</div>
</div>
Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com3tag:blogger.com,1999:blog-4217522520620560500.post-90600646231737143552012-08-02T22:16:00.001-06:002012-08-02T22:20:37.556-06:00Chicken with Quinoa and VegetablesSo this one was okay. I think it needs a few more spices to make it jump. But my husband loved it and the kids ate most of it. I will probably make it again. I used some meat we had left from a rotisserie chicken, the onion part of the green onions from the garden, and 2 garlic cloves instead of scapes.<br />
<br />
Ingredients<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 cup rinsed quinoa</li>
<li class="plaincharacterwrap ingredient"> 2 cups chicken broth</li>
</ul>
<div class="plaincharacterwrap ingredient">
</div>
<ul>
<li class="plaincharacterwrap ingredient"> 2 tablespoons extra-virgin olive oil</li>
<li class="plaincharacterwrap ingredient"> 2 garlic scapes, chopped</li>
<li class="plaincharacterwrap ingredient"> 1 small onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 2 skinless, boneless chicken breast halves - cut into strips</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons extra-virgin olive oil</li>
<li class="plaincharacterwrap ingredient"> 1 zucchini, diced</li>
<li class="plaincharacterwrap ingredient"> 1 tomato, diced</li>
<li class="plaincharacterwrap ingredient"> 4 ounces crumbled feta cheese</li>
<li class="plaincharacterwrap ingredient"> 8 fresh basil leaves</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon lime juice</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break"> Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes. </span></li>
<li><span class="plaincharacterwrap break"> Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.</span></li>
</ol>
</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-21069382599992266112012-07-25T10:29:00.001-06:002012-07-25T10:29:59.276-06:00Chicken Zucchini CasseroleI am determined to waste nothing from the garden this year. We just picked our first zucchini, had some carrots from a friend's garden, and an onion from the farmer's market. I found this recipe which turned out quite well with no adjustments other than a lack of measuring. I used 3 small zucchini, a small package of sour cream, 2 chicken breasts, numerous small carrots, and a whole small onion.<br />
<br />
<strong>Ingredients</strong><br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 (6 ounce) package stuffing mix</li>
<li class="plaincharacterwrap ingredient"> 3/4 cup butter, melted</li>
<li class="plaincharacterwrap ingredient"> 3 cups diced zucchini</li>
<li class="plaincharacterwrap ingredient"> 2 cups cubed cooked chicken breast</li>
<li class="plaincharacterwrap ingredient"> 1 (10.75 ounce) can condensed cream of chicken soup, undiluted</li>
<li class="plaincharacterwrap ingredient"> 1 medium carrot, shredded</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup chopped onion</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup sour cream</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; 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, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.</span></li>
</ol>
</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com2tag:blogger.com,1999:blog-4217522520620560500.post-40517347383165118612012-05-03T22:21:00.000-06:002012-05-03T22:22:06.259-06:00Lentil TacosSo we moved. To a house. Yippee!In doing so I discovered a ton of random bags of beans. We don't use them on a regular basis and I don't know where to put them. So I'm trying to eat them. Doing so led me to this recipe which turned out really good. I'll be making it again. Make sure, however, that you add the salsa. It makes a world of delicious difference. As alwasy, this recipe is from allrecipes.com.<br />
<br />
Ingredients<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 cup finely chopped onion</li>
<li class="plaincharacterwrap ingredient"> 1 garlic clove, minced</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon canola oil</li>
<li class="plaincharacterwrap ingredient"> 1 cup dried lentils, rinsed</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon chili powder</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons ground cumin</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon dried oregano</li>
<li class="plaincharacterwrap ingredient"> 2 1/2 cups chicken broth</li>
<li class="plaincharacterwrap ingredient"> 1 cup salsa</li>
<li class="plaincharacterwrap ingredient"> 12 taco shells</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups shredded lettuce</li>
<li class="plaincharacterwrap ingredient"> 1 cup chopped fresh tomato</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups shredded reduced-fat Cheddar cheese</li>
<li class="plaincharacterwrap ingredient"> 6 tablespoons fat free sour cream</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; 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 nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. </span></li>
<li><span class="plaincharacterwrap break"> Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. </span></li>
</ol>
</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com4tag:blogger.com,1999:blog-4217522520620560500.post-81363803520789707932012-04-18T16:53:00.002-06:002012-04-18T16:53:57.353-06:00Ratatouille Soup RecipeThis was divine! What a great way to get the whole family to eat eggplant. I used two cans of beef broth and a cup of water instead of the 2 cups of water and the condensed beef broth.<br />
<br />
Ingredients<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 pound ground beef</li>
<li class="plaincharacterwrap ingredient"> 1 (24 ounce) jar Prego® Traditional Italian Sauce or <a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/ratatouille-soup/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: darkgreen; font-size: inherit; font-weight: inherit;">Tomato</span></a>, Basil & Garlic Italian Sauce</li>
<li class="plaincharacterwrap ingredient"> 1 (10.5 ounce) can Campbell's® Condensed Beef Broth</li>
<li class="plaincharacterwrap ingredient"> 2 cups water</li>
<li class="plaincharacterwrap ingredient"> 1 small eggplant, cut into cubes</li>
<li class="plaincharacterwrap ingredient"> 1 medium zucchini, cut into cubes</li>
<li class="plaincharacterwrap ingredient"> 1 large green pepper, chopped</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup uncooked elbow pasta</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break"> Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. </span></li>
<li><span class="plaincharacterwrap break"> Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes. </span></li>
<li><span class="plaincharacterwrap break"> Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.</span></li>
</ol>
</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-55778012436266225612011-12-20T20:58:00.002-07:002011-12-20T21:00:21.815-07:00Eggnog Quick BreadI'm in the middle of making this for the first time and it smells SOOOO GOOD!! I'm so excited to try it. If it tastes half as good as it smells, it's definitely a keeper. I found the recipe on allrecipes.com.<br /><br />INGREDIENTS:<br />2 eggs, beaten<br />1 cup eggnog<br />2 teaspoons rum flavored extract<br />1 cup white sugar<br />1 teaspoon vanilla extract<br />1/2 cup butter, softened<br />2 1/4 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon ground nutmeg<br /><br />DIRECTIONS:<br />1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans.<br />2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.<br />3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.<br />4. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.Sariahhttp://www.blogger.com/profile/04119344818156660379noreply@blogger.com5tag:blogger.com,1999:blog-4217522520620560500.post-18588002382291551062011-12-12T09:44:00.001-07:002012-12-22T15:59:15.957-07:00Peanut Butter Chocolate Chip with Pecan CookiesThis is Amy W.'s awesome cookie recipe. I don't add nuts, cause I'm not a nut-in-a-cookie fan. And we use home-ground wheat flour. They are delicious! Don't overbake them, unless you want crispy cookies!<br />
<br />
<div>
Peanut Butter Chocolate Chip with Pecan Cookies</div>
<div>
aka The Most Awesome Cookies on the Planet (I just made that up)</div>
<div>
Ingredients:</div>
<div>
3/4 cup butter (or butter flavored crisco)-- margarine just doesn't cut it!</div>
<div>
3/4 cup white sugar (I always heap the measuring cup a bit because you can't have too much sugar)</div>
<div>
3/4 cup packed brown sugar (ditto to white sugar)</div>
<div>
2 eggs</div>
<div>
1 tsp vanilla (if your husband is awesome, he'll make you vanilla using vodka and vanilla beans and he'll look cute in a liquor store trying to find said vodka since he's never partaken of spirits in his life-- of course your husband can certainly be awesome without doing this I didn't mean to imply otherwise)</div>
<div>
1 tsp baking soda </div>
<div>
1 tsp salt</div>
<div>
1/2 cup peanut butter (or as I like to put it two heaping large silverware spoons of peanut butter)</div>
<div>
2 1/2 or more cups of flour (start with 2 cups and add it 1/4 cup at a time until dough is only slightly sticky because you will be handling it)</div>
<div>
2 cups chocolate chips (or one regular bag if you don't buy your chocolate chips in bulk at Costco)</div>
<div>
1 cup chopped pecans (you can use almonds or walnuts, but they won't taste as good)</div>
<div>
</div>
<div>
Now to the secret mixing:</div>
<div>
But first, preheat your oven to 350 degrees</div>
<div>
</div>
<div>
Cream butter for a minute in the mixer. Add sugars and mix completely. Add eggs (but not shell because then you have to start all over). Add vanilla (even without vodka vanilla it will be fine). Make sure these ingredients are mixed well, scrape the bowl if you have to. Add baking soda and salt and mix. Add peanut butter (don't forget to lick the spoon) and mix. Next add flour and mix. You want to be able to handle the dough without it being too sticky, but don't add too much flour because then the cookies will be hard. Add chocolate chips and pecans and mix. Sometimes I just do 1 cup chocolate chips and 1 cup peanut butter chips and those are pretty good too.</div>
<div>
</div>
<div>
Take a handful of dough and roll it into a snake-like form. Tear off a small piece of dough from one end of your "snake". I usually tear off about a Tbls amount or a little bigger. The size just depends on how big you want your cookies. Place them on a cookie sheet. I don't usually worry about how close they are, they don't spread too much. Bake in your oven between 8 and 10 minutes. The timing will depend on your oven. You want to take them out when they are starting to crack and/or just barely turning brown on top. When you take them out, let them sit in the pan and cool for 2 minutes before removing them to cool further on the counter.</div>
<div>
When I made these yesterday it made 97 cookies. The time before that I made 113. I do make smaller cookies, though.</div>
<div>
</div>
<div>
Ta Da! You have awesome cookies.</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-18732745782755388672011-11-16T17:40:00.001-07:002011-11-16T17:43:00.989-07:00MeatloafThis Meatloaf was great. We use all-natural, grass-fed beef that we buy from local ranchers. We just tried a new kind, and I'm not sure if the meatloaf was so good because of the meat or because of the recipe, but here it is! Oh, triple the sauce recipe. I made it with two kinds of mustard--the plain yellow kind and the spicy kind, mixed together. I made bread crumbs by grinding up my bread and adding Italian seasoning.<br />
<br />
Ingredients<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 1/2 pounds ground beef</li>
<li class="plaincharacterwrap ingredient"> 1 egg</li>
<li class="plaincharacterwrap ingredient"> 1 onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 1 cup milk</li>
<li class="plaincharacterwrap ingredient"> 1 cup dried bread crumbs</li>
<li class="plaincharacterwrap ingredient"> salt and pepper to taste</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons brown sugar</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons prepared mustard</li>
<li class="plaincharacterwrap ingredient"> 1/3 cup ketchup</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. </span></li>
<li><span class="plaincharacterwrap break"> In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. </span></li>
<li><span class="plaincharacterwrap break"> Bake at 350 degrees F (175 degrees C) for 1 hour.</span></li>
</ol>
</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-5109155569191834442011-11-16T17:20:00.002-07:002011-11-16T17:38:45.715-07:00Soft Chocolate Cookes aka Pregnancy Cookies<div>
Okay, here is a recipe that everyone has loved. I may end up calling it the 'keeping-your-marriage-together' cookie, because as long as my husband never discovers the recipe for himself he'll always do his best to keep me in a happy, cookie-making mood. And, being pregnant, these sure satisfy that chocolaty desire I've had for a while. So, I hope you enjoy them as well as we do! (From allrecipes.com.) Oh, I don't refrigerate them, since the butter I use is cold. Also, I make my ball, roll it around in the sugar, and then bake it.<br />
Ingredients<br />
1 cup butter or margarine, softened<br />
1 1/2 cups sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
2 cups all-purpose flour<br />
2/3 cup baking cocoa<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
confectioners' sugar<br />
Directions<br />
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar. </div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-7625785162749563172011-10-09T09:00:00.003-06:002011-11-16T17:26:29.766-07:00Classic WafflesThese have become a staple at our house. We use our own freshly ground wheat to make them. And if you run out of milk, you can use powdered milk.<br /><br />2 cups flour<br />1 teaspoon salt<br />4 teaspoons baking powder<br />2 tablespoons white sugar<br />2 eggs<br />1 1/2 cups warm milk<br />1/3 cup butter, melted<br />1 teaspoon vanilla extract<br /><br />In a large bowl mix together flour, salt, baking powder, and sugar; set aside. Preheat waffle iron to desired temp.<br />In a separate bowl beat the eggs. Stir in the milk, butter, and vanilla. Pour the milk mixture into the flour mixture; beat until blended. <br />Ladle the batter into the preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-4474663282798381762011-09-27T19:03:00.002-06:002011-10-09T09:00:22.872-06:00Fall Chicken and Squash with CheeseHere's another one that only required cheese from the store. Not a huge hit with the kids, but a huge hit with the adults!! I rubbed poultry seasoning on the chicken and put it in the dish. Then I topped it with a whole lot of fresh diced tomatoes and covered that with oregano. Then I layers on diced squash and zucchini (much more than they suggested) until my casserole dish was full. Then I topped with almost a pound of shredded mozzarella (not quite, but close). So good, so edible!<br /><br /><br />Ingredients<br /> 4 boneless, skinless chicken breast halves<br /> 1 (14.5 ounce) can stewed tomatoes<br /> 1 yellow squash, thinly sliced<br /> 1 medium zucchini, thinly sliced<br /> 1 1/2 cups shredded mozzarella cheese<br /><br /> Directions<br />1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. <br />2. Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese. <br />3. Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-88800468036436774802011-09-27T19:03:00.001-06:002011-09-27T19:03:57.561-06:00Nana's Sausage DinnerSince David and I started the envelope system, and since it is fall and we have our garden harvest, I've been trying to cook as many meals as possible that don't require anything from the store. Here is the one for tonight. I used 16 Italian sausage links (which the number in a package), 2 small onions, 2 small cloves of garlic, about 3 fresh tomatoes, and a can of tomato soup. We're using fresh potatoes for the mashed potatoes, too. Oooh, how exciting. Just cook the onions and garlic together, then add the tomatoes, then the tomato soup and cooked sausage. This is from allrecipes.com.<br /><br /><br />Ingredients<br /> 8 links pork sausage<br /> 1 onion, chopped<br /> 1 (10.75 ounce) can condensed tomato soup<br /> 1 1/2 cups mashed potatoes<br /><br /> Directions<br />1. Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes. <br />Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-15094660206718306802011-09-14T19:04:00.000-06:002011-09-27T19:05:13.406-06:00Zucchini Bread<div>This Zucchini bread is actually better cool than right out of the oven. It becomes more dense and moist. Around our house it is called Chocolate Bread. I got the recipe from Carmen, who ran the Carmel Reception Center on Highland for years. She has just retired at the age of 97.<br /><br />3 eggs<br />2t vanilla<br />2 c white sugar<br />1 c oil<br />2 c grated unpeeled zucchini<br />3 c flour<br />3 t cinnamon<br />1 t salt<br />1 t soda<br />1/4 t baking powder<br /><br />Beat eggs and vanilla really well. Add sugar and continue to mix well. Add oil and then zucchini, followed by everything else. Grease bread pans. Pour in 1/2 zucchini mixture into pans, top with chocolate chips, then pour in rest and add more chocolate chips. Bake 1 hour at 350. You can double the recipe, but it may fill up your bowl!</div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-10584009447775225822011-07-26T22:12:00.004-06:002011-09-16T09:00:12.434-06:00Stuffed Cabbage<div>We got two heads of cabbage from our CSA this past week. One of them will go to make cabbage soup. But in cooking the other I looked for inspiration from allrecipes.com and found this recipe. We had it tonight for dinner and the kids ate it all! I hope we get another head of cabbage so we can eat this again. Oh, I baked mine for 40 minutes at 350 F, and to keep the cabbage from getting crisp take two extra leaves, boiled, and place them on top (like a lid). <br /><br /> 2/3 cup water<br /> 1/3 cup uncooked white rice<br /> 8 cabbage leaves<br /> 1 pound lean ground beef<br /> 1/4 cup chopped onion<br /> 1 egg, slightly beaten<br /> 1 teaspoon salt<br /> 1/4 teaspoon ground black pepper<br /> 1 (10.75 ounce) can condensed tomato soup<br /><br />1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.<br />2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.<br />3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.<br />4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.<br />5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.<br /><br /><br />David made this extra sauce that one lady suggested in the comments; it doesn't really need it, but if you like a lot of sauce, here it is:<br />For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon Worcestershire sauce. I mix well and pour over cabbage rolls. </div>Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1tag:blogger.com,1999:blog-4217522520620560500.post-60067279922553708662011-07-21T18:56:00.003-06:002011-07-31T09:23:59.295-06:00Stuffed ZucchiniThis recipe came from Nancy Proctor who says she got it from Carmen who owned the Carmelle Reception Center on Highland Drive. I'm craving it again tonight, and I just finished the leftovers from Sunday. You can easily double the recipe.<br /><br />3 zucchini<br />2 cups of bread, crusts removed, cubed<br />1/2 cup sauteed onion<br />mayo<br />Parmesan cheese<br />salt<br /><br />Boil zucchini in salt water until done but still firm<br />Drain zucchini, slice in half length-wise, scoop out inside, and turn zucchini over to drain. Drain as much liquid from insides as possible, then chop.<br />In a bowl, combine insides, onions, and bread.<br />Place zucchini, scooped side up, in a baking dish. Sprinkle with salt. Stuff onion mixture into zucchinis. Spread mayo on top and sprinkle with Parmesan cheese.<br />Bake at 350 F for 30 mins, until cheese is golden.Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com0tag:blogger.com,1999:blog-4217522520620560500.post-80816562416916413382011-07-18T13:20:00.002-06:002011-09-27T19:02:57.813-06:00PancakesThis is our new favorite recipe for pancakes. David makes them by adding bananas and chocolate chips. Oooh, so good!!!!<br /><br />1 cup all-purpose flour<br />1 tablespoon white sugar<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup milk<br />1 egg<br />2 tablespoons vegetable oil<br /><br />1.Preheat a lightly oiled griddle over medium-high heat. <br />2.Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth. <br />3.Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.Leahhttp://www.blogger.com/profile/16346487173955614328noreply@blogger.com1