tag:blogger.com,1999:blog-33719247226208261602024-02-07T02:49:27.701-08:00A messy kitchen is a happy kitchen, and this kitchen is delirious !Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3371924722620826160.post-11770057140483603062012-02-25T13:14:00.000-08:002012-02-25T13:14:52.915-08:00Carrot Cake (or Muffins) & Cream Cheese IcingYou will need:<br />
3 cups grated carrots <br />
2 cups flour (I use half whole wheat, half white)<br />
1 1/2 cups white sugar<br />
4 eggs<br />
1 cup oil <br />
2 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp cinnamon<br />
1 tsp nutmeg <br />
1/2 tsp cloves<br />
1/2 tsp all spice<br />
1/2 tsp salt<br />
<br />
** this makes 1 cake or 12 big muffins<br />
<br />
Mix together flour, baking soda, baking powder, spices, salt. <br />
<br />
In separate bowl mix sugar with eggs and oil. Add dry to wet. Incorporate, then mix in 3 cups grated carrots. <br />
<br />
If baking cake - use parchment paper in spring form pan.<br />
Bake at 350 for 1 hour<br />
<br />
If making muffins, put into baking cups in muffin pan. <br />
Bake at 350 for 30 minutes<br />
<br />
Cream Cheese frosting:<br />
1 package cream cheese 250 g<br />
3 tablespoon butter<br />
1 cup icing sugar<br />
tsp vanilla extract<br />
mix with blenderAmandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-46024390865386123172012-01-06T14:54:00.000-08:002012-01-06T14:54:19.927-08:00ChowderYou'll need:<br />
bacon<br />
onion<br />
celery<br />
4 potatoes <br />
chicken broth<br />
thyme<br />
any kind of white fish, or scallops or clams<br />
1/2 cup heavy cream<br />
<br />
Brown bacon in saucepan, if you don't have bacon then don't need it. Same goes for onions and celery, if you don't have any then just use onion powder if you have it.<br />
<br />
if you don't have thyme then use any green herb you have around.<br />
<br />
chop 1 onion add to bacon. chop celery add to pot. peel and chop potatoes add to pot. add 3.5 cups of chicken broth, 1 teaspoon of thyme and fish. bring to boil then simmer for 20 minutes.<br />
<br />
If you have a handheld blender then blend in the pot. If you don't take it out and blend it.<br />
<br />
add back to pot, then add the cream, stir and serve.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-16708343034681701772011-11-18T06:44:00.001-08:002011-11-18T06:44:58.230-08:00Meal Planning<h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;">Meal Planning will change your life (and your pocket book).<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> Step 1 - check out the flyers at the grocery stores in your area. I look at mine online. We only have two so this part is pretty quick LOL I see what kinds of things are on sale...if you eat meat - see what meat is on sale. Check out what veggies are on sale, etc...<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> Step 2 - Plan your meals for the entire week using what is on sale that week. I know this sounds crazy to some of you but TRUST me it's amazing. Each day, you look at your list and oh! look at that Chicken tacos for supper. You have all the ingredients. There is no wondering what to make. You are prepared :) AND you are only buying what you truly NEED each week that way nothing gets thrown out and it saves you money BIG TIME.<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> Step 3 - Look at your recipes (or find new ones) for the things that are on sale. Make a list of all the ingredients you'll need.<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> Step 4 - find out where it's cheaper to buy those ingredients<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> Step 5 Make your grocery list. I make mine with the layout of the store in my mind. So I know to put my veggies first and fruit, then breads, meats, dairy, and then I do the rest last because they are in the middle aisles. I know again - you are probably thinking...this chick is nuts. LOL But TRUST ME! It saves you so much time, and grocery shopping is never hectic, it's relaxing just get what you have on your list, IGNORE everything else. and BAM you have saved yourself anywhere from $20-$50 by not buying the tempting things that you don't need.<br />
</span></h6><h6 class="uiStreamMessage" data-ft="{"type":1}" style="font-weight: normal;"><span class="messageBody" data-ft="{"type":3}" style="font-size: small;"> STep 6 Post your weekly meals on the fridge and Bon Appetit!</span></h6>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-84831706866183426972011-11-14T16:33:00.001-08:002011-11-14T16:33:14.697-08:00Family Recipe BookSomething I just started doing...I am writing down our family's favorite recipes in a binder (so I can sort them as I add them in) and also when we try something new we all give it a rating to see if it deserve to go into the binder. My 4 year old loves the idea. I told her when she grows up I will give her and her brother a copy of our family recipe book, that way they can make them for their family's and pass the recipes onto their children.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-43281944891628892182011-10-17T12:33:00.000-07:002011-10-17T12:33:38.788-07:00Mom's Scalloped PotatoesThis is definitely the best time of year to make some of those favorite recipes you had as a child. What better way to warm up on a chilly fall day than with some comfort food?<br />
<br />
For Mom's Scalloped Potatoes you'll need:<br />
5-6 potatoes depending on the size<br />
wash and slice them really thin (you can peel the skin if you're not a fan of skin - but there are lots of nutrients in the skin so keep it if you can)<br />
<br />
About 1 cup of milk<br />
<br />
1/4 cup of butter (or margarine or vegan margarine, etc)<br />
1/4 cup of sugar (you can use a sugar substitute if you want to make a healthier recipe you'll have to play around with it to get the right amount that you like)<br />
1/4 cup of flour<br />
salt and pepper<br />
<br />
That's it! Simple recipe :)<br />
<br />
You can be fancy and make layers - but I like the old - put everything into a bowl and stir it around, put it into a casserole dish and bake 350F for about 45-50 minutes. (just until bubbling and potatoes are tender)<br />
<br />
Let it sit for 5-10 minutes before eating.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-41616127216477356242011-08-17T10:14:00.000-07:002011-08-17T10:14:33.694-07:00Cod Au GratinYou will need:<br />
2.5 cups of fresh cod<br />
4 tbsp butter<br />
2 tbsp flour <br />
1 tsp salt<br />
1/2 tsp pepper<br />
2 cups milk<br />
shredded cheese<br />
<br />
For a healthier version try using a healthier butter/margarine, whole wheat flour, low fat milk, and low fat cheese<br />
<br />
Cook cod fish, flake and cool<br />
Melt butter in saucepan, add flour, salt and pepper. Stir to make a paste<br />
Add milk, gradually, with whisk stir until sauce thickens<br />
Grease casserole dish<br />
pour a little sauce on bottom of casserole dish<br />
then add layer of fish, sprinkle cheese, repeat until all ingredients are used, ending with layer of cheese.<br />
Bake at 350F for 30 minutes or until brownAmandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com1tag:blogger.com,1999:blog-3371924722620826160.post-58484420714562990682011-08-14T06:34:00.000-07:002011-08-14T06:34:36.252-07:00How to Freeze BerriesYou will need:<br />
berries<br />
"ziploc" freezer bags (or vaccuum sealer)<br />
a pan or tray that will fit in your freezer<br />
strainer or colander<br />
<br />
1. Start with fresh berries<br />
<br />
2. Wash the berries ( DO NOT WASH Blueberries) Washing blueberries before freezing causing thicker, tougher skin - wash them when you take them out of the freezer to use<br />
<br />
3. Let sit in Colander for 10 minutes to drain all excess water<br />
<br />
4. Put them on a pan in a single layer and freeze them - leave overnight<br />
<br />
5. Bag the berries. Remember to write the date in permanent marker on the bag before you put the berries in. If you have a vaccuum sealer use it (it's the best way) if not, then simply put berries into Ziploc freezer bags, insert a straw, zip the bag almost shut use the straw to suck out the air and then close. <br />
<br />
<br />
When you take the berries out to thaw and use simply thaw in refrigerator overnight.<br />
<br />
<br />
Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-91329640392521697602011-06-17T13:57:00.000-07:002011-06-17T13:57:27.396-07:00Mozzachilli Casserole<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><div style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 18px; font-weight: bold;">I saw this recipe on Allrecipes.com</div><div style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 18px; font-weight: bold;"> Here is the link: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=11893&origin=detail&&Servings=4</div><div style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 18px; font-weight: bold;"> </div><div style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 18px; font-weight: bold;"> </div><div style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 18px; font-weight: bold;">Mozechilli Casserole</div></td> <td align="right" valign="top" width="102"><div style="height: 36px; width: 102px;"> </div></td> </tr>
</tbody></table><table border="0" cellpadding="0" cellspacing="0" style="margin-top: 12px;"><tbody>
<tr> <td style="padding-right: 10px;"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold;">Rated: </td> <td><img alt="rating" height="14" src="http://images.media-allrecipes.com/global/print/color/FB6400/4.5.gif" width="82" /></td> </tr>
</tbody></table></td> <td style="border-left-color: #ECE9D8; border-left-style: Solid; border-left-width: 1px; padding-left: 10px;" valign="top"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold;">Servings: </span>4</td> </tr>
<tr> <td style="padding-right: 10px; padding-top: 4px;" valign="top"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold;">Submitted By: </span>LaDonna Reed</td> <td style="border-left-color: #ECE9D8; border-left-style: Solid; border-left-width: 1px;"> </td> </tr>
</tbody></table><div style="padding-bottom: 4px; padding-top: 12px;">"Simple layers of cooked ground beef, ready-made spaghetti sauce, rotini pasta and mozzarella cheese bake into a quick and easy meal."</div><div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 pound lean ground beef</div><div style="margin: 0px 8px 4px 0px;">1 (28 ounce) jar spaghetti sauce</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 (16 ounce) package rotini pasta</div><div style="margin: 0px 8px 0px 0px;">2 cups mozzarella cheese,</div><div style="margin: 0px 8px 4px 0px;">shredded</div></td> </tr>
</tbody></table><div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; padding-right: 5px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; padding-right: 5px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; padding-right: 5px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; padding-right: 5px;" valign="top">4.</td> <td style="padding-bottom: 8px;" valign="top">Bake in preheated oven for 25 minutes.</td></tr>
</tbody></table>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-83050121450700733822011-03-09T09:24:00.000-08:002011-03-09T09:24:31.119-08:00Sweet N Sour Turkey Meatballs<div class="block_inside recipe_ingredients"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sjcFU1m4c8yRLg6FTrZ6jCe2Qtm3i1_aOn1KBEf158FBT98X9MZnAPYxzh_NjMNzAIAb3d9zILg_ZBg7EiE2rFfwsdl4Rej3ICcReNXi2Oda7aMtwu39Jcvfmx2LPC7AhZ5arEu3sy8/s1600/turkeymeatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sjcFU1m4c8yRLg6FTrZ6jCe2Qtm3i1_aOn1KBEf158FBT98X9MZnAPYxzh_NjMNzAIAb3d9zILg_ZBg7EiE2rFfwsdl4Rej3ICcReNXi2Oda7aMtwu39Jcvfmx2LPC7AhZ5arEu3sy8/s1600/turkeymeatballs.jpg" /></a></div><h2 class="first"> </h2><h2 class="first"> </h2><h2 class="first">Ingredients</h2><ul><li> 1 lb (500 g) lean ground turkey</li>
<li>¼ cup (60 mL) dried breadcrumbs</li>
<li>1 large egg, beaten</li>
<li>2 tsp (10 mL) peeled, grated fresh ginger </li>
<li>1 garlic clove, minced</li>
<li>½ tsp (2.5 mL) salt</li>
<li>Freshly ground black pepper to taste</li>
<li>14 oz (398 mL) can tomato sauce</li>
<li>¼ cup (60 mL) ketchup</li>
<li>¼ cup (60 mL) rice vinegar</li>
<li>3 Tbsp (45 mL) honey</li>
<li>1 Tbsp (15 mL) soy sauce</li>
<li>2 tsp (10 mL) cornstarch</li>
<li>19 oz (540 mL) can unsweetened pineapple chunks</li>
<li>1 medium green bell pepper, diced</li>
<li>2 green onions, thinly sliced </li>
</ul></div><h2 class="first">Directions</h2>1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.<br />
<br />
2. Place the turkey, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1½-inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through.<br />
<br />
3. Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple (fruit and juice) and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are tender. Sprinkle servings of the meatballs with green onion.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-64416288373867865302011-02-18T08:36:00.000-08:002011-02-18T08:36:55.719-08:00Allrecipes.comInstead of posting a new recipe I thought I would share one of my favorite recipes websites.<br />
<br />
<span style="font-size: large;"><a href="http://www.allrecipes.com/">www.allrecipes.com</a></span><br />
<br />
You can Sign up for free. I like to use the <b>search bar</b> at the top to find what I am looking for. So for example, if you'd like to make lasagna, then type in lasagna. Then see the<b> "Sort By"</b> and click on <b>"Rating"</b> that way you'll find the lasagna recipes with the highest ratings.<br />
<br />
If you<b> upgrade your membership</b> you can search for recipes according to their nutritional content, such as Fat, Cholesterol, sodium, protein, etc...<br />
The memberships are available in 6 months, 1 year and 2 year memberships.<br />
<br />
You even have a <b>Recipe Box</b>, so you can save your favorite recipes, or ones that you have tried or would like to try.<br />
<br />
You can also add the ingredients to a <b>shopping list, </b>which you can then print.<br />
<br />
You can add particular cooks to the <b>"Cooks I like"</b>, which is great for when you find a cook that makes many recipes which you enjoy.<br />
<br />
<br />
There are lots of great tools and articles on this site and I find it easy to use.<br />
<br />
<i><b><span style="font-size: large;">Bon Apetit!</span></b></i>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-79308312844815249502011-02-15T10:14:00.000-08:002011-02-15T10:14:03.869-08:00Crunchy Fish Strips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlO0EQUPB7NLFJtXNj0Zyos7kKPP7KihCQNSdPGhVzzK4AgbpHATfUXdnWEupq_Vc4MqTdjlE9Nd_SYQZwc8ehmWSSUds5W_sfpG4C6hgSr1dmO_JmqQejscy2cYNsFcZT-PyYHK0U04/s1600/crunchy+fish+strips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlO0EQUPB7NLFJtXNj0Zyos7kKPP7KihCQNSdPGhVzzK4AgbpHATfUXdnWEupq_Vc4MqTdjlE9Nd_SYQZwc8ehmWSSUds5W_sfpG4C6hgSr1dmO_JmqQejscy2cYNsFcZT-PyYHK0U04/s320/crunchy+fish+strips.jpg" width="320" /></a></div><br />
This recipe makes 4 servings<br />
<br />
<img class="mt-image-none" height="18" src="http://www.cbc.ca/bestrecipes/images/ingredients.png" width="89" /><br />
<span style="font-size: 1em;">1 pkg frozen fish, thawed<br />
2-1/4 cups (550 mL) cornflakes<br />
2 tbsp (25 mL) minced fresh parsley<br />
1/4 tsp (1 mL) each salt and pepper<br />
1 eggs<br />
1 tbsp (15 mL) vegetable oil<br />
<br />
<b>Tartar Sauce</b><br />
This recipe makes 8 1 tbsp (15 mL) servings<br />
<br />
1/3 cup (75 mL) light mayonnaise<br />
2 tbsp (25 mL) chopped cornichons or sweet green relish<br />
1 tbsp (15 mL) chopped rinsed drained capers, (optional)<br />
1 tsp (5 mL) lemon juice<br />
1 pinch salt<br />
1 pinch pepper<br />
</span><br />
<img class="mt-image-none" height="17" src="http://www.cbc.ca/bestrecipes/images/preparation.png" width="93" /><br />
Cut fish into 1-inch (2.5 cm) wide strips. In plastic bag crush cornflakes to make 1 cup (250 mL) crumbs. Add parsley, salt and pepper.<br />
<br />
In large, shallow bowl, beat egg. Dip in fish, turning to coat. Add to cornflake mixture, shaking bag to coat.<br />
<br />
Brush vegetable oil onto rimmed baking sheet. Heat sheet in 450°F (230°C) oven for 5 minutes. Arrange fish on hot sheet. Bake, turning once, until golden and fish flakes easily when tested, about 8 minutes.<br />
<br />
<b>Tartar Sauce</b><br />
In small bowl, mix together mayonnaise, cornichons, capers (if using), lemon juice, salt and pepper.<br />
<br />
<a href="http://www.cbc.ca/bestrecipes/2010/10/crunch-fish-strips.html">http://www.cbc.ca/bestrecipes/2010/10/crunch-fish-strips.html</a>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-2986807234913445752010-12-07T10:10:00.000-08:002010-12-07T10:10:41.924-08:00Basic Sugar Cookies<h4>Basic Sugar Cookie Dough</h4><ul><li> Hard margarine (or butter), softened 1 cup/250 mL</li>
<li>Granulated sugar 1 cup/250 mL</li>
<li>Egg yolks (large) 2</li>
<li>Vanilla1 /2 tsp./2 mL</li>
<li>All-purpose flour 2 1/2 cups/625 mL</li>
<li>Baking powder 1/2 tsp./2 mL</li>
<li>Salt 1/2 tsp. /2 mL</li>
</ul><h4> Basic Cookie Glaze</h4><ul><li> Icing (confectioner's) sugar 3/4 cup/175 mL</li>
<li>Milk 1 tbsp./15 mL</li>
<li>Hard margarine (or butter), softened 2 tsp./10 mL</li>
<li>Vanilla1/4 tsp./1 mL </li>
<li>Liquid (or paste) food colouring (see Note)</li>
</ul><br />
<h2 class="first">Directions</h2><h4>Basic Sugar Cookie Dough</h4>Cream margarine and sugar in large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.<br />
<br />
Combine flour, baking powder and salt in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in half. Shape each half into ball. Flatten each ball into disc and wrap with plastic wrap. Chill for 1 hour. <br />
Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of waxed paper to about 1/8 inch (3 mm) thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured 2 1/2 inch (6.4 cm) cookie cutters. Roll out scraps to cut more shapes. <br />
Arrange about 1 inch (2.5 cm) apart on greased cookie sheets. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Cool cookie sheets between batches. Repeat with remaining disc. <br />
<h4>Basic Cookie Glaze</h4>Beat first 4 ingredients in small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.<br />
<br />
Add food colouring 1 drop at a time, stirring well after each addition until desired colour is reached. Makes about 3/4 cup (175 mL) glaze. Spoon into paper cone (page 27), or into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 3 dozen (36) cookies.<br />
<br />
1 cookie: 120 Calories; 6 g Total Fat (3.8 g Mono, 0.6 g Poly, 1.3 g Sat); 12 mg Cholesterol; 16 g Carbohydrate; trace Fibre; 1 g Protein; 104 mg Sodium <br />
<h5>Note: For best results, use paste food colouring to make bolder colours. Use only a few drops of liquid food colouring to make softer colours.</h5><h5> I recommend using natural food colours (like strawberry juice, orange juice, etc...instead of artificial colours) </h5>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-30283569054985717842010-12-06T16:02:00.000-08:002010-12-06T16:02:48.473-08:00Rockwell BakeThis is from Canadian Parents website<br />
http://www.canadianparents.com/recipe/rockwell-bake?utm_source=_BM$RQ6B8WGq6jV&utm_content=dbnl6&utm_medium=email<br />
<br />
<br />
<a href="http://s953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/?action=view&current=recipe_rockwellbake.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/recipe_rockwellbake.jpg" /></a> <br />
<br />
You'll Need:<br />
<ul><li>2 Tbsp olive oil 30 mL</li>
<li>1 cup finely diced onion 250 mL</li>
<li>1 cup finely diced celery (including leaves) 250 mL</li>
<li>½ cup finely diced carrot 125 mL</li>
<li>1 clove garlic, minced</li>
<li>1 Tbsp finely chopped fresh sage 15 mL</li>
<li>2 tsp finely chopped fresh thyme 10 mL</li>
<li>1 cup dried cranberries 250 mL</li>
<li>¼ cup dry vermouth or water 60 mL</li>
<li>5 large eggs</li>
<li>3 cups 2% milk 750 mL (you can switch for 1% or skim)</li>
<li>1 tsp Dijon mustard 5 mL</li>
<li>1½ tsp fine salt 7.5 mL</li>
<li>¼ tsp ground black pepper 1 mL</li>
<li>8 cups diced day-old bread (white, whole wheat or mix) (1-inch/2.5 cm cubes) 2 L</li>
<li>3 cups diced cooked turkey meat (½-inch/1 cm cubes) 750 mL</li>
<li>2½ cups grated Swiss cheese 625 mL (to lower fat and calories try fat free cheese)</li>
</ul><br />
<h2 class="first">Directions</h2>Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking sheet.<br />
<br />
In a sauté pan over medium heat, add the oil and heat for a minute, then add the onion, celery and carrot. Sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs, and sauté 1 minute more. Add the cranberries and vermouth or water, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.<br />
<br />
While the vegetables are cooling, whisk the eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.<br />
<br />
Stir the cooled vegetables and diced turkey into the bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into the prepared springform pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 60 minutes, or until the top is a rich golden brown and the center springs back when pressed. Let rest for 15 minutes before unmolding and serving. <br />
<br />
Serves 6 to 8Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-43885543708947283372010-11-29T06:28:00.000-08:002010-11-29T06:28:29.333-08:00Roasted Chicken with Lemons and ThymeI found this in the Melaleuca magazine November 2010 p.49<br />
<br />
"Paprika, lemon and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. To roast, add lemons to the roasting rack during the last 20 minutes of cooking time.<br />
<br />
You'll need:<br />
6 pound roasting chicken<br />
2 tsp Hungarian paprika<br />
2 tbsp chopped fresh thyme<br />
1 tsp salt<br />
1 tsp pepper<br />
2 lemons<br />
cooking spray<br />
1 tsp olive oil<br />
2 tbsp all purpose flour<br />
1/2 cup dry white wine (such as sauvignon blanc)<br />
1 cup fat free, less-sodium chicken broth<br />
1 tsbp fresh lemon juice<br />
2 tsp sugar<br />
lemon slices (optional)<br />
Thyme sprigs (optional)<br />
<br />
Preheat oven to 425<br />
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at the neck loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.<br />
<br />
Combine paprika, 1 tablespoon thyme, 1/2 tsp salt, 1/4 tsp pepper, rub under loosened skin<br />
Thinly slice 1 lemon, arrange slices under skin. Cut remaining lemon into quarters, place lemon quarters inside chicken cavity. Add remaining thyme to chicken cavity.<br />
<br />
Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. cover with aluminum foil. Back 425 for 30 minutes.<br />
<br />
uncover and bake 50 minutes or until thermometer read 165<br />
<br />
<br />
Transfer chicken to cutting board. Cover with foil and let stand 15 minutes before carving.<br />
<br />
GRAVY<br />
Place a plastic bag in a 2 cup glass measure. Pour drippings into bag let stand 10 minutes. Fat will rise to the top. Seal bag, snip off corner of bag. Drain drippings into measuring cup stopping before fat layer reaches opening. Discard fat.<br />
<br />
Place drippings on stove top over medium heat. Sprinkle flour into pan. Add wine bring to boil. Stir constantly with whisk. Add drippings, broth juice, sugar, pepper, salt to pan. stir constantly with whisk until thickened. remove from heat.<br />
<br />
Remove skin and lemon slices from chicken. remove lemon wedges from cavity - discard. Carve chicken, arrange on serving platter. Serve with gravy.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-27428730826665281682010-11-26T11:51:00.000-08:002010-11-26T11:51:36.585-08:00Roasted Butternut Squash and Shallot SoupI found this recipe in the Melaleuca Leadership in Action magazine November 2010<br />
<br />
<br />
"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."<br />
<br />
Makes 6 servings<br />
<br />
You'll need:<br />
4 cups cubed peeled butternut squash<br />
1 tbsp olive oil<br />
1/4 tsp salt<br />
4 large shallots, peeled and halved<br />
1 piece peeled fresh ginger, thinly sliced<br />
2 1/2 cups fat free low-sodium broth<br />
2 tbsp fresh chives<br />
<br />
<br />
Preheat oven to 375<br />
<br />
Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 10 minutes.<br />
<br />
Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.<br />
<br />
OR<br />
<br />
I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.<br />
<br />
Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.<br />
<br />
This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-5219424955778738082010-11-16T14:22:00.000-08:002010-11-16T14:22:33.119-08:00Vegetarian Penne<div class="ingredients" style="margin-top: 10px;"><h3>I found this one on <a href="http://www.allrecipes.com/">All Recipes</a></h3><h3> I added extra firm tofu to mine...no squash or mushrooms (didn't have any)</h3><h3>I also used fresh parsley instead of dried and used that as a garnish as well.</h3><h3></h3><h3><a href="http://s953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/?action=view&current=002-1.jpg" target="_blank"><img alt="Photobucket" border="0" height="300" src="http://i953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/002-1.jpg" width="400" /></a></h3><h3>Ingredients</h3><ul><li class="plaincharacterwrap"> 2 cups uncooked penne or medium tube pasta</li>
<li class="plaincharacterwrap"> 1/3 cup finely chopped onion</li>
<li class="plaincharacterwrap"> 1 small yellow summer squash, sliced</li>
<li class="plaincharacterwrap"> 1 small zucchini, sliced</li>
<li class="plaincharacterwrap"> 1/2 cup sliced fresh mushrooms</li>
<li class="plaincharacterwrap"> 1 teaspoon minced garlic</li>
<li class="plaincharacterwrap"> 3 tablespoons butter</li>
<li class="plaincharacterwrap"> 1 tablespoon all-purpose flour</li>
<li class="plaincharacterwrap"> 1/2 teaspoon salt</li>
<li class="plaincharacterwrap"> 1/4 teaspoon dried parsley flakes</li>
<li class="plaincharacterwrap"> 1/4 teaspoon dried thyme</li>
<li class="plaincharacterwrap"> 1/4 teaspoon pepper</li>
<li class="plaincharacterwrap"> 1/4 cup heavy whipping cream</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. </span></li>
<li><span class="plaincharacterwrap break"> In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.</span></li>
</ol></div>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-53034301923128493452010-11-09T05:09:00.000-08:002010-11-15T15:50:55.740-08:00Chunky Chicken ChiliI made this dish on Sunday and it was delicious. It was pretty quick for a chili as well, only took about 30 minutes. You can however let it simmer and even sit in the fridge overnight in order to get the full flavour of the spices.<br />
<br />
You'll need:<br />
Oil<br />
1 onion - Chopped<br />
2 sweet peppers, chopped<br />
2 cloves garlic, minced<br />
1 lb skinless, boneless chicken cut into 1" chunks (or you can use leftover chicken)<br />
Can diced tomatoes (I used fresh tomatoes chopped up)<br />
1 can black kidney beans - drained & rinsed well (I didn't have any so didn't use this)<br />
1 tbsp chili powder (I like more so I put 2 Tbsp)<br />
2 tsp dried oregano (again I like more so I put 3 tsp)<br />
1 tsp ground cumin (you get the idea I put 2 tsp)<br />
1/2 tsp salt (I left this out)<br />
pinch cayenne pepper (again I added 2 pinches)<br />
2 bay leaves (I forgot to get these so I didn't use them but VERY good idea)<br />
1/3 cup chopped cilantro (I didn't use this either)<br />
<br />
<br />
I added some potatoes to mine. boiled and cut into chunks.<br />
<br />
1. Heat oil in a pot - add onions, peppers and garlic. Cook for about 5 minutes. Add chicken, cook until no longer pink.<br />
<br />
<br />
2. Add tomatoes, beans, seasonings and potato. Stir and bring to boil then reduce heat and simmer COVERED (cover is important it keeps the juices and flavours in). Simmer for at least 15 minutes. UNCOVER and keep simmering for 10 minutes (this will thicken it)<br />
<br />
3. Stir in cilantro and serve.<br />
<br />
<br />
I found this recipe in Today's Parent magazine November 2010Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-56538698411508717542010-10-01T07:32:00.000-07:002010-11-15T15:51:26.366-08:00The Perfect Pumpkin PiePumpkin Pie is my FAVORITE all time pie. I have been searching for YEARS for the perfect recipe. I love cooking from scratch: including the crust, filling, and topping.<br />
<br />
I recently found this one online and plan on testing it this weekend.<br />
<br />
If you have a good pumpkin pie recipe please email it to me amandadrover@live.com<br />
<br />
If you try this recipe please leave a review so others can see if it's good. And if you have any suggestions on how to make it better please feel free to leave a comment. Thanks!!!<br />
<br />
--------------------------------------------------------------------------------------------------<br />
<br />
<div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b><span class="bod"><span style="font-family: Arial; font-size: x-small;">Pate Brisee (Short Crust Pastry):</span></span></b><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">1 1/4 cups (175 grams) all-purpose flour</span></span><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">1/2 teaspoon salt</span></span><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">1 tablespoon (14 grams) granulated white sugar</span></span><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces</span></span><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">1/8 to 1/4 cup (30 - 60 ml) ice water</span></span><br />
<span><br />
</span><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div align="Left"><span class="bod"><small><span style="font-size: x-small;"><span style="font-family: Arial;"> </span> </span></small> <span style="font-family: Arial; font-size: x-small;">In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse <a class="kLink" href="http://www.joyofbaking.com/pumpkinpie.html#" id="KonaLink3" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: static;"><span class="kLink" style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">meal</span></span></a> (about 15 seconds). Pour 1/8 <a class="kLink" href="http://www.joyofbaking.com/pumpkinpie.html#" id="KonaLink7" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: static;"><span class="kLink" style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">cup</span></span></a> (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.</span></span></div><span class="bod"> <span style="font-family: Arial; font-size: x-small;">Turn the dough onto your work surface and gather into a ball. F</span><span style="font-family: Arial;"><small><span style="font-size: x-small;">latten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. </span></small> </span><span style="font-family: Arial; font-size: x-small;">This will chill the butter and relax the gluten in the flour. </span></span><br />
<span class="bod"><span style="font-family: Arial; font-size: x-small;">After the dough has chilled sufficiently, place o</span><span style="font-family: Arial;"><small><span style="font-size: x-small;">n a lightly floured surface, and roll into a 13 inch (33 cm) circle. </span></small><span style="font-size: x-small;">(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) </span></span><small> <span style="font-family: Arial; font-size: x-small;">Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with <a class="kLink" href="http://www.joyofbaking.com/pumpkinpie.html#" id="KonaLink4" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: static;"><span class="kLink" style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">plastic </span><span class="kLink" style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">wrap</span></span></a>, for about 30 minutes before pouring in the filling. </span></small></span><br />
<span><br />
<br />
</span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span> </span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span> </span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div align="left"><span class="bod"><span style="font-family: Arial; font-size: x-small;"><strong>Pumpkin Filling</strong><strong style="font-weight: 400;">:</strong></span></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">3 large <a href="http://www.joyofbaking.com/eggs.html">eggs</a></span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">2 cups fresh <a href="http://www.joyofbaking.com/Pumpkins.html">pumpkin</a> </span></strong> <span style="font-family: Arial;"><big><big><big><span style="font-size: x-small;">puree</span></big></big></big></span><strong style="font-weight: 400;"><span style="font-family: Arial; font-size: x-small;"> or 1 - 15 ounce can (425 grams) pure pumpkin </span></strong> </span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1/2 cup (120 ml) heavy whipping <a href="http://www.joyofbaking.com/Cream.html">cream</a></span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1/2 cup (110 grams) light brown <a href="http://www.joyofbaking.com/sugar.html">sugar</a></span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1 teaspoon ground cinnamon</span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1/2 teaspoon ground ginger</span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1/8 teaspoon ground cloves</span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1/2 teaspoon salt</span></strong></span></div><span><br />
</span><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div align="Left"><span class="bod"><small><b><span style="font-family: Arial; font-size: x-small;">Make the Pumpkin Filling:</span></b></small><span style="font-family: Arial; font-size: x-small;"> In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. </span><small><span style="font-family: Arial; font-size: x-small;">Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)</span></small></span></div><div align="Left"> <span class="bod"> <small> <span style="font-family: Arial; font-size: x-small;">Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator. </span></small></span></div><div align="Left"> <span class="bod"><span style="font-family: Arial; font-size: x-small;">Makes one 9 inch (23 cm) pie.</span></span></div><span><br />
</span><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div align="left"><span class="bod"><span style="font-family: Arial; font-size: x-small;"><strong>Maple Whipped Cream</strong><strong style="font-weight: 400;">:</strong></span></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1 cup (240 ml) heavy <a class="kLink" href="http://www.joyofbaking.com/pumpkinpie.html#" id="KonaLink6" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: static;"><span class="kLink" style="border-bottom: 3px solid blue; color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">whipping </span><span class="kLink" style="border-bottom: 3px solid blue; color: blue ! important; font-family: Arial; font-size: 13px; font-weight: 400; position: relative;">cream</span></span><span class="preLoadWrap" id="preLoadWrap6" style="position: relative;"><div id="preLoadLayer6" style="display: none; left: -18px; position: absolute; top: -32px; z-index: 2147482647;"><img class="preloadImg" src="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif" style="border: medium none; height: 22px; width: 22px;" /></div></span></a></span></strong></span></div><div align="left"> <span class="bod"><strong style="font-weight: 400;"> <span style="font-family: Arial; font-size: x-small;">1 1/2 tablespoons pure maple syrup</span></strong></span></div><span><br />
</span><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div align="Left"><b><span class="bod"><span style="font-family: Arial; font-size: x-small;">Make the Maple <a class="kLink" href="http://www.joyofbaking.com/pumpkinpie.html#" id="KonaLink8" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue ! important; font-family: Arial; font-size: 13px; position: static;"><span class="kLink" style="background-color: transparent; border-bottom: 1px solid blue; color: blue ! important; font-family: Arial; font-size: 13px; position: relative;">Whipped </span><span class="kLink" style="background-color: transparent; border-bottom: 1px solid blue; color: blue ! important; font-family: Arial; font-size: 13px; position: relative;">Cream</span></span><span class="preLoadWrap" id="preLoadWrap8" style="position: relative;"><div id="preLoadLayer8" style="display: none; left: -18px; position: absolute; top: -32px; z-index: 2147482649;"><img class="preloadImg" src="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif" style="border: medium none; height: 22px; width: 22px;" /></div></span></a>:</span></span></b></div><div align="Left"> <span class="bod"><span style="font-family: Arial; font-size: x-small;">Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.</span></span></div><span><br />
<br />
Read more: <a href="http://www.joyofbaking.com/pumpkinpie.html#ixzz117MUYQR7" style="color: #003399;">http://www.joyofbaking.com/pumpkinpie.html#ixzz117MUYQR7</a></span></div></div></div></div></div></div></div></div><span> </span></div></div></div></div>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-32327904385376827182010-09-02T11:20:00.000-07:002010-09-02T11:20:19.777-07:00Homemade Tomato SauceYou'll Need:<br />
<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap"> 10 ripe tomatoes</li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 2 tablespoons butter</li>
<li class="plaincharacterwrap"> 1 onion, chopped</li>
<li class="plaincharacterwrap"> 1 green bell pepper, chopped</li>
<li class="plaincharacterwrap"> 2 carrots, chopped</li>
<li class="plaincharacterwrap"> 4 cloves garlic, minced</li>
<li class="plaincharacterwrap"> 1/4 cup chopped fresh basil</li>
<li class="plaincharacterwrap"> 1/4 teaspoon Italian seasoning</li>
<li class="plaincharacterwrap"> 1/4 cup Burgundy wine</li>
<li class="plaincharacterwrap"> 1 bay leaf</li>
<li class="plaincharacterwrap"> 2 stalks celery</li>
<li class="plaincharacterwrap"> 2 tablespoons tomato paste</li>
</ul><span class="plaincharacterwrap break">Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. </span><br />
<br />
<span class="plaincharacterwrap break">In a large pot or Dutch oven (</span>A <b>Dutch oven</b> is a thick-walled (usually <a href="http://en.wikipedia.org/wiki/Cast_iron" title="Cast iron">cast iron</a>) <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Cooking_pot" title="Cooking pot">cooking pot</a> with a tight-fitting lid.) <span class="plaincharacterwrap break">over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.</span><br />
<br />
<span class="plaincharacterwrap break">If you don't have a Dutch oven you can use a cast iron pot, or a big pot (but the dutch oven does the best job) </span><br />
<br />
<span class="plaincharacterwrap break"> Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. </span><span class="plaincharacterwrap break"> </span><br />
</div>Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-81139287217966514202010-08-19T06:52:00.000-07:002010-08-19T06:52:35.237-07:00Creamy Salmon Fettuccineyou'll need:<br />
<br />
250g package of fettuccine<br />
2 cups water<br />
1/2 cup white wine (or additional water)<br />
zest of 1 lemon<br />
1 clove garlic, crushed<br />
1 lb skinless salmon fillet, all bones removed<br />
1 lb asparagus, sliced into bite sized pieces<br />
1 tbsp cornstarch<br />
370ml can 2% evaporate milk<br />
2 tsp salt<br />
ground pepper<br />
1 tbsp chopped fresh dill<br />
1 green onion, chopped<br />
<br />
1. In a large pot of boiling salted water, cook pasta according to package instructions (usually 7 or 8 minutes)<br />
<br />
2. In large frying pan HIGH heat combine water, wine, lemon zest and garlic. Boil uncovered for 5 minutes.<br />
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3. Reduce to simmer, add salmon and cook. Covered for 8 minutes<br />
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4. add asparagus, continue cooking 3 minutes. or until salmon flakes and is no longer opaque in the middle and asparagus is tender.<br />
<br />
5. Remove 1/4cup of the fish cooking liquid. whisk it together with cornstarch<br />
<br />
<br />
6. Drain remaining liquid from fish. Add cornstarch mixture to fish. Add evaporated milk salt and pepper. Increase the heat to HIGH bring it to a boil then turn it down to a simmer. Stir for 1 minute.<br />
<br />
7. Combine with pasta and garnish with chopped dill and green onion.<br />
<br />
ENJOY!Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-52992960603496858152010-08-10T10:06:00.000-07:002010-11-15T15:51:54.188-08:00Fruits and Veggies in season for August<b>Fruits and Veggies in Season for August</b><br />
<br />
<u>Fruits & Berries </u> <u> Herbs </u> <u> Veggies</u><br />
Apricots Basil Bell Peppers<br />
Avocados Cilantro Beets<br />
Blackberries Fennel Carrots<br />
Blueberries Garlic Chard<br />
Boysenberries Rosemary Chiles<br />
Cantaloupe Corn Cherries cucumbers<br />
Grapes Eggplant<br />
Kiwi Figs<br />
Limes Green Beans<br />
Mangoes Green Onions<br />
Melons Lemongrass<br />
Nectarines Onions<br />
Peaches Peas<br />
Plums Potatoes<br />
Raspberries Radishes<br />
Strawberries Scallions<br />
Watermelons Shallots<br />
Summer Squash<br />
tomatoes<br />
ZucchiniAmandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-54790288872284232842010-07-22T09:40:00.000-07:002010-11-15T15:52:31.709-08:00Chocolate Drop Sugar Cookies<a href="http://s953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/?action=view&current=001.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i953.photobucket.com/albums/ae18/Motivated_Mommy/RECIPES/001.jpg" /></a> <br />
<br />
You'll need:<br />
2/3 cup butter or margarine - softened<br />
1 cup sugar<br />
1 egg<br />
1 1/2 tsp vanilla extract<br />
1 1/2 cups flour<br />
1/2 cup cocoa<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/3 cup buttermilk or sour milk<br />
<br />
To make sour milk add 1 tsp white vinegar to 1/3 cup milk<br />
<br />
How to make your own <a href="http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm">Buttermilk</a><br />
<br />
1. Heat oven to 350F<br />
<br />
2. Beat butter and sugar in large bowl until well blended. <br />
<br />
3. add egg and vanilla. beat until fluffy.<br />
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4. In separate bowl mix flour. cocoa, baking soda and salt<br />
<br />
5. alternate between the cocoa mixture and buttermilk and add this to the egg & sugar mixture<br />
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6. lightly grease cookie sheet<br />
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7. use an ice scream scoop to put balls onto pan (about 2" apart"<br />
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8. Bake for 13-15 minutes. They are done when you touch the top and it springs back.<br />
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9. Lightly sprinkle with sugar, let cool on pan for 5 minutes. Then move to cooling racks. Let it cool completely.<br />
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* Makes about 1 dozen (they are large cookies)Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-67135307786675965142010-07-21T09:41:00.000-07:002010-07-21T09:41:41.172-07:00Easy BBQ Chicken Wingsyou'll need 1 pkg fresh chicken wings (tips removed) - about 2 lb<br />
2 tsp chopped fresh oregano or 1 tsp of dried oregano<br />
1 tsp chopped fresh thyme or 1/2 tsp dried thyme leaves<br />
1 large clove of garlic, minced<br />
1/4 cup apple butter<br />
1/4 cup bottled bbq sauce<br />
2 tbsp chicken stock<br />
<br />
How to make your own <a href="http://simplyrecipes.com/recipes/apple_butter/">Apple Butter</a><br />
<br />
Make your own <a href="http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm">BBQ Sauce</a><br />
<br />
Get the BBQ going and bring it up to 400F <br />
<br />
In a large bowl combine wings with oregano, thyme and garlic. Place on metal baking pan. Cover with foil. Put on BBQ grill on medium high for 20 minutes - turning once. (or until it's not longer pink on the inside)<br />
<br />
In a small bowl, whisk together the apple butter, bbq sauce and chicken stock. Put the wings right on the grill and baste with the sauce for 10 minutes or until they are crisp and golden.<br />
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Makes 4-6 servingsAmandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-4589871916002447782010-07-13T14:44:00.001-07:002010-07-13T14:44:59.470-07:00What's in your Fridge?Go to this website. Check the boxes for what you have - then click Find Recipes!<br />
<br />
http://www.cookingbynumbers.com/frames.htmlAmandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0tag:blogger.com,1999:blog-3371924722620826160.post-30129863620072939582010-07-13T07:18:00.000-07:002010-07-13T07:22:18.890-07:00Presto Ham FritataA nice quick meal (great for summertime when you don't want to have the oven on for a long time)<br />
<br />
You'll need:<br />
8 eggs (or 2 eggs per person)<br />
1/2 cup water (or 1 Tbsp per egg)<br />
6 slices ham<br />
2 TBSP pesto<br />
1 tomato<br />
<br />
Whisk eggs with water salt and pepper<br />
<br />
put Ham in skillet, spread the pesto over the ham.<br />
<br />
Pour egg mixture over ham.<br />
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As it cooks, lift the cooked portion so the uncooked egg will cook.<br />
<br />
Cook until almost done, then turn off the heat and cover it.<br />
<br />
Let it set and then cut into wedges and serve.<br />
<br />
<br />
<h1>Pesto Recipe</h1><ul><li>2 cups fresh basil leaves, packed </li>
<li>1/4 <a class="kLink" href="http://www.dianaskitchen.com/page/sauce/pesto.htm#" id="KonaLink0" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400; position: static;"><span class="kLink" style="color: blue; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400; position: relative;">cup</span></span></a> grated Parmesan cheese </li>
<li>1/2 cup Olive oil </li>
<li>3 tablespoons pine nuts or walnuts </li>
<li>3 garlic cloves, finely minced</li>
</ul>Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.<br />
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the <a class="kLink" href="http://www.dianaskitchen.com/page/sauce/pesto.htm#" id="KonaLink1" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400; position: static;"><span class="kLink" style="color: blue; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400; position: relative;">olive </span><span class="kLink" style="color: blue; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400; position: relative;">oil</span></span></a>, stopping to scrape down sides of container.<br />
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.Amandahttp://www.blogger.com/profile/00529756536489689531noreply@blogger.com0