tag:blogger.com,1999:blog-74581526587478399132024-03-13T18:43:01.802-07:00Cocoa and CheeseShannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7458152658747839913.post-27726092875075790772009-04-12T11:24:00.001-07:002009-04-12T11:36:37.896-07:00Kahlua Fruit Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4gnoFubKH_GhTozxZygYtwYQbfB4mfwjTg-aCleu2DJOYwGR0lXgsUMdP5isDxyb_i17aD9eKNL7encfO-iVD2j4RA2UZdqty6_CtMVnFp3p4MTg0j6uz4wdKn9SmyAXCOb5rnqbo4I/s1600-h/FruitDip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4gnoFubKH_GhTozxZygYtwYQbfB4mfwjTg-aCleu2DJOYwGR0lXgsUMdP5isDxyb_i17aD9eKNL7encfO-iVD2j4RA2UZdqty6_CtMVnFp3p4MTg0j6uz4wdKn9SmyAXCOb5rnqbo4I/s400/FruitDip.jpg" alt="" id="BLOGGER_PHOTO_ID_5323872746684465410" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Happy Easter everyone! I would like to celebrate by posting one of my favorite dip recipes. It comes from Scotts family and is now a part of my recipe collection. Its a very simple recipe and it goes awesome with fruit! I think it goes best with strawberries and cut up cantaloupe or honeydew. However, I also love to dip oreos in it. Yum! Also if you like to put whipped cream on anything, like pancakes or waffles, this is a great substitute because it doesn't melt as quickly as Cool Whip or whipped cream. I really hope you give this a try because everyone that tries it, loves it!</span><br /><br /><span style="font-style: italic;font-size:130%;" ><span style="font-family: times new roman;">Kahlua Fruit Dip</span></span><br /><span style="font-family: trebuchet ms;">1 (3 1/2 oz.) pkg. of Instant vanilla pudding</span><br /><span style="font-family: trebuchet ms;">8 oz. pkg. of Cool Whip</span><br /><span style="font-family: trebuchet ms;">2-3 Tbsp. Kahlua (I always use 3 Tbsp. because it gives it a great flavor)</span><br /><span style="font-family: trebuchet ms;">1 cup milk</span><br /><br /><span style="font-family: trebuchet ms;">Mix the pudding mix with 1 cup of milk for about 2 minutes until slightly thickened. Stir in the Cool Whip and Kahlua. Refrigerate for about 1 hour before serving. Can be refrigerated for about 1 week.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com2tag:blogger.com,1999:blog-7458152658747839913.post-85711721501023031722009-02-19T15:55:00.000-08:002009-02-19T16:12:07.868-08:00Sweet and Sour Pork or Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTzKbSf0ZKdKEz4oRRHEJV3E2b1wFXebCOlG9kTjtuXPX-igmxVErsG_m2CHDyUCk5m-gPBwVR2x5DN1ZE_1QayWVX_RJCKY2iVaoX20Ts3gzlLmPr653lKV86L9SVHLfj0r2Lju9LM4/s1600-h/Sweet-and-Sour-Chicken"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTzKbSf0ZKdKEz4oRRHEJV3E2b1wFXebCOlG9kTjtuXPX-igmxVErsG_m2CHDyUCk5m-gPBwVR2x5DN1ZE_1QayWVX_RJCKY2iVaoX20Ts3gzlLmPr653lKV86L9SVHLfj0r2Lju9LM4/s400/Sweet-and-Sour-Chicken" alt="" id="BLOGGER_PHOTO_ID_5304664621056469266" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Its february and its sooo hard to take pictures cuz the sun is down by the time i cook! So frustrating. Anyways I made myself post this despite the bad photo because its so yummy! It tastes just like the chinese take-out sweet and sour chicken. It may look like a daunting recipe with a ton of ingredients but its really not that hard to make. Once the sauce is made, the dish comes together fairly quickly. Remember to make some steamed white rice on the side. It goes so well on top of it! :)</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Sweet and Sour Pork or Chicken</span></span><br /><span style="font-family: trebuchet ms;">1/2 cup pineapple juice (I usually just use the juice that comes with the canned pineapple)</span><br /><span style="font-family: trebuchet ms;">1/2 cup ketchup</span><br /><span style="font-family: trebuchet ms;">1/2 cup packed brown sugar</span><br /><span style="font-family: trebuchet ms;">1/4 cup apple ciider vinegar</span><br /><span style="font-family: trebuchet ms;">1/4 cup water</span><br /><span style="font-family: trebuchet ms;">4 tsp. soy sauce</span><br /><span style="font-family: trebuchet ms;">1-2 tsp. red pepper flakes</span><br /><span style="font-family: trebuchet ms;">1 tsp. sesame oil</span><br /><br /><span style="font-family: trebuchet ms;">Vegetable oil (for frying)</span><br /><span style="font-family: trebuchet ms;">2 tbsp. grated ginger</span><br /><span style="font-family: trebuchet ms;">2 tsp. minced garlic</span><br /><br /><span style="font-family: trebuchet ms;">1 tbsp. cornstarch</span><br /><span style="font-family: trebuchet ms;">2 tbsp. water</span><br /><br /><span style="font-family: trebuchet ms;">pork tenderloin or boneless skinless chicken breasts (cubed)</span><br /><span style="font-family: trebuchet ms;">1 green bell pepper (roughly diced)</span><br /><span style="font-family: trebuchet ms;">1/2 yellow onion (roughly diced)</span><br /><span style="font-family: trebuchet ms;">1 1/2 - 2 cups cubed pineapple (I use a little less than a can of cubed pineapple packed in juice)</span><br /><br /><span style="font-family: trebuchet ms;">In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, red pepper flakes & sesame oil. In a saucepan, heat 1 tbsp. oil over medium high heat. Add ginger & garlic and cook for 15 seconds. Add pineapple juice mixture and bring to a boil. Reduce heat to medium & simmer, stirring until sugar dissolves, about 2-3 minutes. In a small bowl, dissolve 1 tbsp. cornstarch in 2 tbsp. of water. Add to the simmering sauce, whisking constantly. Reduce again & simmer until thickened, about 2-3 minutes. remove from heat and set aside.</span><br /><br /><span style="font-family: trebuchet ms;">Saute or fry pork or chicken in 1 tbsp of oil until golden brown (about 5-7 minutes). Remove & drain on paper towels.</span><br /><br /><span style="font-family: trebuchet ms;">Bring large pan or wok to high heat. Add tbsp. of oil and add the bell peppers and onions, cook for 2 minutes. Reduce heat to medium-high. Add sauce and bring to a boil. Add pineapple & meat. Warm 1 minute. Keep on low heat until you serve.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com0tag:blogger.com,1999:blog-7458152658747839913.post-13543125750931519932009-01-07T15:37:00.000-08:002009-01-07T15:52:16.585-08:00Candy Cane Chocolate Cheesecake Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthluAUy4Ei2mglCEM8KXHKMj5a7CQqiY3EZ8UqWnPrgk7ft4m7CqKoJYWI0XrzbpmBBWTH9bD9sqwDxlXGycIYpcDhONWF0i-uo4j_XE80GIJ5hY486vHVBIGPd1YS6-PJ74fh2qXHxQ/s1600-h/Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthluAUy4Ei2mglCEM8KXHKMj5a7CQqiY3EZ8UqWnPrgk7ft4m7CqKoJYWI0XrzbpmBBWTH9bD9sqwDxlXGycIYpcDhONWF0i-uo4j_XE80GIJ5hY486vHVBIGPd1YS6-PJ74fh2qXHxQ/s400/Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5288700297118857234" border="0" /></a><span style=";font-family:Arial,Helvetica,sans-serif;font-size:85%;" ><span style="border-bottom: medium none; background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1231371540_7">I realize that I'm not a very good writer. Half the time when I want to post a recipe, i have no idea what to say except, this is good, try it! </span></span><span style=";font-family:Arial,Helvetica,sans-serif;font-size:85%;" >But this recipe deserves more then that, its that good. I made these cheesecake bars over the holidays and everyone raved over them. They are smooth and decadent and i wish i had more! I may need to run to the store and get the ingredients to make them again. Anyways, I wouldn't recommend waiting until next Christmas to try these. If you can't find candy canes, you can go without them or you can use mint chocolate for the topping if you want some minty flavor.<br /><br /><span style="font-size:130%;"><span style="font-family:times new roman;">Candy Cane Chocolate Cheesecake Bars</span></span><br /><b><br />Crust:</b><br />20 <span style="border-bottom: medium none; background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1231371540_7">chocolate wafer cookies</span><br />3 tablespoons <span class="yshortcuts" id="lw_1231371540_8">unsalted butter</span>, melted<br />1 tablespoon sugar<br />1/2 teaspoon ground coffee beans<br />1/4 teaspoon fine salt<br /><b>Filling:</b><br />8 ounces semisweet chocolate, finely chopped<br />8 ounces cream cheese, room temperature<br />2/3 cup sugar<br />1/2 cup <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1231371540_9">sour cream</span><br />2 large eggs, room temperature<br /><b>Glaze:</b><br />4 ounces bittersweet chocolate, chopped<br />2 tablespoons unsalted butter<br />1 teaspoon light or <span class="yshortcuts" id="lw_1231371540_10">dark corn syrup</span><br />2 tablespoons sour cream, room temperature<br />1/2 cup crushed candy canes (see Note)<br /><br /><b>Instructions</b><br />Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.<br /><br />For the crust: Pound chocolate cookies in plastic baggie. Mix with melted butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.<br /><br />Meanwhile, make the filling: Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.<br /><br />Blend the <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1231371540_13">cream cheese</span>, sugar and sour cream together until smooth. Add the eggs and pulse until just incorporated. With the mixer running, pour the melted chocolate into the wet ingredients and mix until smooth.<br /><br />Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.<br /><br />For the Glaze: Put the chocolate, butter and corn syrup </span><span style=";font-family:Arial,Helvetica,sans-serif;font-size:85%;" >in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.</span><span style=";font-family:Arial,Helvetica,sans-serif;font-size:85%;" > Take off heat and add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.<br /><br />Cut into small bars or squares. Serve chilled or room temperature.<br /><br />Store cookies covered in the refrigerator for up to 7 days.<br /><br />Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a <span style="border-bottom: medium none; background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1231371540_14">rolling pin</span> to roll and break the candy up into small pieces, about 1/4 inch or so.</span><span style="font-size:85%;"><br /></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com1tag:blogger.com,1999:blog-7458152658747839913.post-20793405847509747172008-12-21T13:54:00.000-08:002008-12-21T14:09:06.579-08:00Lemon Orzo Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPuWsn6uz6N726n7r_t6xMO3_mfAA6HJMkeIrDb0dS2MJn4CBXAoXLoqlkgk_re1nEiSho12VB69ptwJVJfR-F-1caiplvmwEzvrSl4TpHypgwpBBkWtVWplDQ9OdTjbEuIjgr5lH6Lg/s1600-h/LemonRiceSoup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPuWsn6uz6N726n7r_t6xMO3_mfAA6HJMkeIrDb0dS2MJn4CBXAoXLoqlkgk_re1nEiSho12VB69ptwJVJfR-F-1caiplvmwEzvrSl4TpHypgwpBBkWtVWplDQ9OdTjbEuIjgr5lH6Lg/s400/LemonRiceSoup.jpg" alt="" id="BLOGGER_PHOTO_ID_5282365194841889250" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">I have been meaning to post this recipe for a while now but I lost the website where I got it from. I've been searching and searching but no luck. I gave up today and decided to just post it anyways, I think I remember everything. I am going to make it again in a couple of weeks and if this recipe is wrong, i'll tweak it! :) Anyways, I believe this is my favorite soup of all time. I remember getting this soup as a kid at this restaurant near my fathers house. It was a wonderful little greek place that had the best saganaki in the world and the best soup! :) If I can learn to make saganaki, i'll post it on here too, but it seems complicated. Also the soup at the restaurant had rice in it, but I like it better with orzo noodles. Anyways make this soup, its amazing on a cold winter's day!</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Creamy Lemon Rice (Orzo) Soup</span></span><br /><span style="font-family: trebuchet ms;">8 cups chicken stock</span><br /><span style="font-family: trebuchet ms;">3 boneless skinless chicken breasts</span><br /><span style="font-family: trebuchet ms;">1 cup orzo (or rice)</span><br /><span style="font-family: trebuchet ms;">2 stalks celery, chopped</span><br /><span style="font-family: trebuchet ms;">4 eggs</span><br /><span style="font-family: trebuchet ms;">3-4 lemons</span><br /><span style="font-family: trebuchet ms;">salt and ground pepper</span><br /><br /><span style="font-family: trebuchet ms;">Bring the chicken stock to a boil in a large pot. Once boiling, add the chicken breasts and cook on medium high for about 20 minutes. Remove chicken on a cutting board, let cool then cut into bite-size pieces. Set aside.</span><br /><br /><span style="font-family: trebuchet ms;">While chicken is cooking whisk eggs until frothy in a medium bowl. Add lemon juice of the lemons, whisking well. Set aside</span><br /><br /><span style="font-family: trebuchet ms;">Add 1 cup orzo and chopped celery to the chicken stock. Cook for about 10 minutes or until orzo is tender. Add chicken back to pot. Reduce heat to medium.</span><br /><br /><span style="font-family: trebuchet ms;">Next take one ladle full of hot stock at a time and add to egg mixture, whisking as you pour. Keep adding hot broth until the egg mixture is warm. Remove soup from heat and add the egg mixture to the soup. Let sit for about 10 minutes to thicken. Season with salt and pepper and serve with crusty bread. Enjoy!</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4tag:blogger.com,1999:blog-7458152658747839913.post-30228918338523046102008-12-08T15:46:00.000-08:002008-12-08T15:56:30.472-08:00Tuna Snack Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBX8HVggdGCO1EnYq5G2Cy2ipYUcbzQ5kqBkxPjA7vIq1rKp2_LwDVFmzTFNUsw4AyhuQVUv8PaWMDBo5C3olcj-vKJL8cTq-LOk1k6WB4K32CS9Da_8ODlDursj6BqW60viyKHz5avQ/s1600-h/TunaDip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBX8HVggdGCO1EnYq5G2Cy2ipYUcbzQ5kqBkxPjA7vIq1rKp2_LwDVFmzTFNUsw4AyhuQVUv8PaWMDBo5C3olcj-vKJL8cTq-LOk1k6WB4K32CS9Da_8ODlDursj6BqW60viyKHz5avQ/s400/TunaDip.jpg" alt="" id="BLOGGER_PHOTO_ID_5277570205047146658" border="0" /></a>You know those days at work when everyone brings in some kind of baked good or side dish for a birthday or something? I love those types of days! Tons of new things to try and munch on all day during work. This recipe comes from a co-worker of mine. I kept going back to it all day. I love tuna and this dip is great on butter crackers. Also, this dip does very well sitting out for a long period of time. So that means its great for parties! Maybe think about this one for New Years Eve!<br /><br />Tuna Snack Dip<br />8 oz. Cream Cheese - Softened<br />6 oz. Can of Tuna, drained and flaked<br />1 Tbsp. Onion Powder<br />2-3 Tsp. Lemon Juice<br />1/8 Tsp. Black Pepper<br />3-4 Drop Hot Pepper Sauce<br />1 Celery Stalk - finely chopped<br />Dried Parsley Flakes as desired to decorate<br /><br />Mix all ingredients except parsley, place in a decorative bowl, sprinkle with parsley and refridgerate. Serve with crackers or cocktail rye bread. Super Easy!!!Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com0tag:blogger.com,1999:blog-7458152658747839913.post-25938574207296937782008-11-28T13:44:00.000-08:002008-11-28T13:54:11.840-08:00Stuffed Sweet Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FkPcfX9CksaGP0AZsMrJmHtSGzVFFlWPrLuqaDlM56FgpIIIu8MN3EMmHR86K2EEOTsk4dqT86r7VaUtZ5p-E7iK6efh5epjh01Ok71g72tkTHyPeVHeq6FDBgiWRhJ2coSqBt0wip0/s1600-h/SweetPotatoes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FkPcfX9CksaGP0AZsMrJmHtSGzVFFlWPrLuqaDlM56FgpIIIu8MN3EMmHR86K2EEOTsk4dqT86r7VaUtZ5p-E7iK6efh5epjh01Ok71g72tkTHyPeVHeq6FDBgiWRhJ2coSqBt0wip0/s400/SweetPotatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5273827934817310146" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Thanksgiving has come and gone and i'm sad cuz its one of my favorite holidays. Yeah the turkey is always good but its the side dishes that I always look forward too. My all time favorite are these stuffed sweet potatoes. I really don't care for sweet potatoes plain but when they are stuffed with pecans, brown sugar and toasted marshmallows, even the pickiest eaters will love them! Too bad they are only made once a year! Yummy!</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Stuffed Sweet Potatoes</span></span><br /><span style="font-family: trebuchet ms;">6-8 large sweet potatoes, with skins</span><br /><span style="font-family: trebuchet ms;">3/4 cup (1 1/2 sticks) butter, at room temperature</span><br /><span style="font-family: trebuchet ms;">3/4 cup packed light-brown sugar</span><br /><span style="font-family: trebuchet ms;">2 cups pecans, toasted and coursely chopped</span><br /><span style="font-family: trebuchet ms;">1 1/2 cups miniature marshmallows</span><br /><span style="font-family: trebuchet ms;">1/2 cup all-purpose flour</span><br /><span style="font-family: trebuchet ms;">1/4 teaspoon sea salt</span><br /><span style="font-family: trebuchet ms;">1/8 teaspoon black pepper</span><br /><br /><span style="font-family: trebuchet ms;">1. Heat oven to 400˚</span><br /><span style="font-family: trebuchet ms;">2. Place potatoes on baking sheet. Pierce potatoes in several places.</span><br /><span style="font-family: trebuchet ms;">3. Bake in 400˚ oven until fork-tender, about 55-60 minutes.</span><br /><span style="font-family: trebuchet ms;">4. Meanwhile, in a medium-size bowl, stir together butter and sugar until well blended. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.</span><br /><span style="font-family: trebuchet ms;">5. Remove potatoes from oven. Cut a slash lengthwise in each potato. Using oven mitts, gently push together ends of each potato to open the slash. Season potatoes with salt and pepper. Stuff opening with marshmallow mixture. Return to oven.</span><br /><span style="font-family: trebuchet ms;">6. Bake in 400˚ oven until stuffing is golden brown and melted, 5-7 minutes, taking care not to let the marshmallows burn. (I find that the marshmallows melt before this time is up. I like to add more to each potato when there is about a minute left.)</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com5tag:blogger.com,1999:blog-7458152658747839913.post-17606905995514698762008-11-19T16:03:00.001-08:002008-11-19T16:11:52.709-08:00Cheesecake Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fZbA1Xkdh3YytKwijB_zF3Wjk45o36W-CqUnF7qGh9Lm2ZBLwTiDjRNRNXoQYylpugvcbjfvSQAo-KCuho-LILF-KKa3NCcUjx_0iCxdN1ey-nvy-Y1y1ZeUx5NRhdRq7iNjlKNJ_U4/s1600-h/CheesecakeBrownies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fZbA1Xkdh3YytKwijB_zF3Wjk45o36W-CqUnF7qGh9Lm2ZBLwTiDjRNRNXoQYylpugvcbjfvSQAo-KCuho-LILF-KKa3NCcUjx_0iCxdN1ey-nvy-Y1y1ZeUx5NRhdRq7iNjlKNJ_U4/s400/CheesecakeBrownies.jpg" alt="" id="BLOGGER_PHOTO_ID_5270523698236233490" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I apologize again for my delay in posting new recipes but I have been incredibly busy, between work and planning my wedding! :) I know that isn't an excuse..... </span><br /><br /><span style="font-family:trebuchet ms;">Anyways to make it up to you, I am posting some brownies....also some cheesecake. No wait even better, brownies and cheesecake combined into one wonderful morsel of yummyness. These are so yummy if you let them sit out for an hour to get to room temperature. Enjoy!</span><br /><br /><span style=";font-family:times new roman;font-size:130%;" >Cheesecake Brownies</span><br /><span style="font-family:trebuchet ms;">recipe from </span><a style="font-family: trebuchet ms;" href="http://bakingbites.com/2008/07/cheesecake-brownies/#more-2171">Baking Bites</a><br /><span style="font-family:trebuchet ms;">1/2 cup butter</span><br /><span style="font-family:trebuchet ms;"> 2-oz dark chocolate, chopped</span><br /><span style="font-family:trebuchet ms;"> 1 cup sugar</span><br /><span style="font-family:trebuchet ms;"> 2 large eggs</span><br /><span style="font-family:trebuchet ms;"> 1 tsp vanilla extract</span><br /><span style="font-family:trebuchet ms;"> 2/3 cup flour</span><br /><span style="font-family:trebuchet ms;"> 2 tbsp cocoa powder</span><br /><span style="font-family:trebuchet ms;"> 1/4 tsp salt</span></span> <p style="text-align: left;font-family:trebuchet ms;"><span style="font-size:85%;">8-oz cream cheese, room temperature<br />1/3 cup sugar<br />1 large egg<br />1/2 tsp vanilla extract</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Pour into prepared pan and prepare cheesecake mixture.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.<br /></span> </p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Makes 16 large brownies.</span></p>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4tag:blogger.com,1999:blog-7458152658747839913.post-30883502417104161152008-11-10T14:15:00.001-08:002008-11-10T14:32:16.699-08:00My Stepmom's Mashed Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaUhD2Nz8NlfotPWWqaMPU35lHu2XZgOW2I2dWPcQ4-iE1aEZ13dHfGRAXpPTvr-E6dfl5wVtyjInrrMEGYNYPu0aPudFRQbUQ5QJ7irqijMFoiSrem_wd-2ym3Zbql-YHmfbQQUMSi4/s1600-h/MashedPotatoes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaUhD2Nz8NlfotPWWqaMPU35lHu2XZgOW2I2dWPcQ4-iE1aEZ13dHfGRAXpPTvr-E6dfl5wVtyjInrrMEGYNYPu0aPudFRQbUQ5QJ7irqijMFoiSrem_wd-2ym3Zbql-YHmfbQQUMSi4/s400/MashedPotatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5267156221257563138" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Just in time for Thanksgiving, I had to post my stepmom's mashed potatoes recipe. However, this is really more of a technique than a recipe. There are tons of ways to make mashed potatoes and none are any better than the next. But for some reason, this recipe just tastes better then any other mashed potato I've had. </span><br /><br /><span style="font-size:130%;"><span style="font-family:times new roman;">Simple Mashed Potatoes</span></span><br /><span style="font-style: italic;font-family:times new roman;" >serves 4 or 5</span><br /><span style="font-family:trebuchet ms;">• 5 or 6 large Yukon gold potatoes or 8-9 Mini Yukon Gold Potatoes (this potatoes seems whip better and doesn't end up too starchy)</span><br /><span style="font-family:trebuchet ms;">• 1 stick of butter</span><br /><span style="font-family:trebuchet ms;">• Milk (I can't give a measurement because I just pour it in)</span><br /><span style="font-family:trebuchet ms;">• Salt and Pepper for Flavor</span><br /><br /><span style="font-family:trebuchet ms;">If you are using large potatoes, cut them in half. </span><br /><br /><span style="font-family:trebuchet ms;">Put the potatoes (not peeled) in a large pot of water. Bring to a boil. Once boiling cook until potatoes are tender (about 25-35 minutes depending on the size of the potatoes).</span><br /><br /><span style="font-family:trebuchet ms;">Put a stick of butter in a large bowl.</span><br /><br /><span style="font-family:trebuchet ms;">Once the potatoes are cooked, drain and put immediately in the bowl with the butter. </span><br /><br /><span style="font-family:trebuchet ms;">Salt and pepper and dont be stingy with the salt because the potatoes suck up the seasoning. (Seasoning is very important or you will have some bland potatoes!) </span><br /><br /><span style="font-family:trebuchet ms;">Pour in some milk. You can do this in increments because you dont want to add too much milk. You can always add more milk but you can't take it out! </span><br /><br /><span style="font-family:trebuchet ms;">With a hand mixer, mix the potatoes until smooth. If they are too thick, add more milk. Also, taste the potatoes. If they seem too bland, add more salt! </span><br /><br /><span style="font-family:trebuchet ms;">I find that mashed potatoes seem to get cold pretty quick. I like to just cover with a paper towel and microwave for 30 seconds immediately before serving.</span><br /><br /><span style="font-family:trebuchet ms;">Enjoy!</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com0tag:blogger.com,1999:blog-7458152658747839913.post-89699736882881151582008-11-03T15:08:00.000-08:002008-11-03T15:23:08.931-08:00Shrimp Scampi Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNzyQIAq8dCvAj_bDSxP3NHVn57wiNjsMsBI_d_lvrRbwqSpTJd66VZIqWBN3XuCI3Sw0_YAokU26A1qRuguZIwQRm_iVn4W8tyyT12Al5GZ57APhA_PnpkMKNxXca70U5svaO2jjuOs/s1600-h/Shrimp-Scampi"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNzyQIAq8dCvAj_bDSxP3NHVn57wiNjsMsBI_d_lvrRbwqSpTJd66VZIqWBN3XuCI3Sw0_YAokU26A1qRuguZIwQRm_iVn4W8tyyT12Al5GZ57APhA_PnpkMKNxXca70U5svaO2jjuOs/s400/Shrimp-Scampi" alt="" id="BLOGGER_PHOTO_ID_5264572324407485282" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">There are some days that I just don't want to have a heavy dinner. This dish is light yet incredibly satisfying. It has a lot of flavor and besides that, I love shrimp! You can use any kind of pasta you like but I love the curly noodles, cellentani. I'm sure linguine or fettuccine would go well with this also.</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Shrimp Scampi with Pasta</span></span><br /><span style="font-family: trebuchet ms;">16 oz. box of any kind of pasta you desire</span><br /><span style="font-family: trebuchet ms;">2 Tbsp. of Butter plus and extra 4 Tbsp. of butter</span><br /><span style="font-family: trebuchet ms;">2 Tbsp. Olive Oil plus and extra 4 Tbsp. of oil</span><br /><span style="font-family: trebuchet ms;">2 Shallots, Diced</span><br /><span style="font-family: trebuchet ms;">10 cloves of garlic, diced</span><br /><span style="font-family: trebuchet ms;">1 pkg. grape tomatoes - cut in half</span><br /><span style="font-family: trebuchet ms;">1 Lb. uncooked shrimp, deviened</span><br /><span style="font-family: trebuchet ms;">3/4 cup white wine</span><br /><span style="font-family: trebuchet ms;">1 Lemon, juiced</span><br /><span style="font-family: trebuchet ms;">1/4 cup chopped parsley</span><br /><span style="font-family: trebuchet ms;">Red Pepper flakes, salt and pepper for flavor</span><br /><span style="font-family: trebuchet ms;">Freshly grated Parmesan cheese for topping</span><br /><br /><span style="font-family: trebuchet ms;">For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a handful of salt & the pasta. When pasta is done, reserve a cup of pasta water (you can use this later if the pasta is too dry) Drain the pasta, then set aside.</span><br /><br /><span style="font-family: trebuchet ms;">Meanwhile, in another pot or large pan, melt 2 Tbsp. butter in 2 Tbsp. of olive oil over medium-high heat. Saute shallots, garlic and a pinch of red pepper flakes until shallots are translucent, about 3-4 minutes. Season shrimp with salt and pepper, add to pan. Add grape tomatoes to pan. After about 2-3 minutes, remove shrimp and grape tomatoes from pan and set aside. Add wine & lemon juice and bring to a boil. Let cook down 2-3 minutes. Add remaining 4 Tbsp. butter and 4 Tbsp olive oil. When butter has melted, return shrimp and tomatoes to pan, along with chopped parsley and cooked pasta. If the pasta looks dry, add some of the reserved pasta water to pan. Stir well and season with salt and pepper and more red pepper if you like. Drizzle with a bit more olive oil, top with grated parmesan cheese and serve. Goes great with a Caesar salad.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com3tag:blogger.com,1999:blog-7458152658747839913.post-54241645298048293292008-10-24T14:32:00.001-07:002008-10-24T14:40:21.909-07:00Mint Cookie Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YZ7vBiCoNxn2GAf05kaz0Jk-eZsfBIKGgAgwPziA0WboiIQPPlc3QjVwUN0bt4_EFXF0TBDHmoR0BqwVe6ucY-fQMtecd4-V6JD3EjPq2DPFIYNYTEIxDi4YlqE3i8yGCbUYqcN6Jz0/s1600-h/Brownies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YZ7vBiCoNxn2GAf05kaz0Jk-eZsfBIKGgAgwPziA0WboiIQPPlc3QjVwUN0bt4_EFXF0TBDHmoR0BqwVe6ucY-fQMtecd4-V6JD3EjPq2DPFIYNYTEIxDi4YlqE3i8yGCbUYqcN6Jz0/s400/Brownies.jpg" alt="" id="BLOGGER_PHOTO_ID_5260836569854918322" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">One of my favorite food blogs is <a href="http://bakingbites.com/">Baking Bites</a>. Soooo many recipes to try off of there and I had to start somewhere. What immediately caught my eye were these </span><a style="font-family: trebuchet ms;" href="http://bakingbites.com/2007/12/peppermint-cookies-n-cream-brownies/">Peppermint Cookies and Cream Brownies</a><span style="font-family: trebuchet ms;">. Oh my gawd. These things are awesome. They are incredibly dense and minty and chocolately without being too minty. The only thing I will do differently next time is keep the brownies stored in the pan and covered. I took them out and cut them like the recipe stated and stored them in a tupperware but they ended up getting stale after a couple of days. I guess I dont have good tupperware. :) But other than that, make these! Soo good!</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Peppermint Cookies and Cream Brownies</span></span><br /><span style="font-family: trebuchet ms;">Recipe from <a href="http://bakingbites.com/">Baking Bites</a></span><br /><br /><span style="font-family: trebuchet ms;">1 cup butter</span><br /><span style="font-family: trebuchet ms;"> 6 oz. unsweetened chocolate, chopped</span><br /><span style="font-family: trebuchet ms;"> 3 cups sugar</span><br /><span style="font-family: trebuchet ms;"> 1/2 tsp salt</span><br /><span style="font-family: trebuchet ms;"> 2 tsp vanilla extract</span><br /><span style="font-family: trebuchet ms;"> 4 large eggs, room temperature</span><br /><span style="font-family: trebuchet ms;"> 1 2/3 cups all purpose flour</span><br /><span style="font-family: trebuchet ms;"> 1/3 cup unsweetened cocoa powder</span><br /><span style="font-family: trebuchet ms;"> 3 cups roughly chopped peppermint oreo-type cookies (approx 18)</span></span> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.<br />In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.<br />Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.<br /></span> </p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Makes 36 brownies (or 48 bite-sized brownies).</span></p>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com1tag:blogger.com,1999:blog-7458152658747839913.post-53283601243404152232008-10-17T14:28:00.001-07:002008-10-17T14:45:23.576-07:00Puffed Apple Pancake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4VtaR78twr2Ncvmfkhg-b1tNjwcxWbFHhtvQ6tvrIZPIzgOWAF8b_OKJLQixjBzFce0dmMdKLgoErfsYzyAKfXdI98rSup7hk0lB-4bK7TQUkPbU21kU-KrLbXgxmJwbm6304vJm30E/s1600-h/ApplePancake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4VtaR78twr2Ncvmfkhg-b1tNjwcxWbFHhtvQ6tvrIZPIzgOWAF8b_OKJLQixjBzFce0dmMdKLgoErfsYzyAKfXdI98rSup7hk0lB-4bK7TQUkPbU21kU-KrLbXgxmJwbm6304vJm30E/s400/ApplePancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5258238085729617170" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Autumn. My favorite season. The heat of summer is gone and the wonderful cool weather is here. Autumn also means pumpkin farms, apple orchards, halloween, the smell of campfires and burning leaves (oh that smell...), driving just for the heck of it and hiking through the colored forests and feeding the ducks. :) </span><br /><br /><span style="font-family: trebuchet ms;">Well a cool day a couple of weekends ago I had a ton of apples from my mom who went to the orchard the day before. I didn't want to make an apple pie (too predictable and boring). So I scoured the internet and found this wonderful recipe for an apple puffed pancake. If you've never made a puffed pancake, its something to see. It rises super high in the oven and deflates while it cools. The texture of the pancake is smooth like a crepe but its thick like a regular pancake. The taste of this particular recipe goes soooo well on a cool autumn day. It makes for a great weekend breakfast or would go great with a holiday meal!</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Puffed Apple Pancake</span></span><br /><a style="font-family: trebuchet ms;" href="http://www.epicurious.com/recipes/food/views/PUFFED-APPLE-PANCAKE-107071">recipe found in the September 2002 Bon Appetit</a><br /><br /><span style="font-family: trebuchet ms;">1 cup whole milk</span><br /><span style="font-family: trebuchet ms;"> 4 large eggs</span><br /><span style="font-family: trebuchet ms;"> 3 tablespoons sugar</span><br /><span style="font-family: trebuchet ms;"> 1 teaspoon vanilla extract</span><br /><span style="font-family: trebuchet ms;"> 1/2 teaspoon salt</span><br /><span style="font-family: trebuchet ms;"> 1/4 teaspoon ground cinnamon</span><br /><span style="font-family: trebuchet ms;"> 2/3 cup all purpose flour</span><br /><span style="font-family: trebuchet ms;"> 4 tablespoons (1/2 stick) unsalted butter</span><br /><span style="font-family: trebuchet ms;"> 2-3 Golden Delicious or Granny Smith Apples, peeled, cored, thinly sliced</span></span><p style="font-family: trebuchet ms;"><span style="font-size:85%;"> 3 tablespoons brown sugar<br /> Powdered sugar (optional) </span></p><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in a glass pie dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.</span></span><p style="font-family: trebuchet ms;"><span style="font-size:85%;"> Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.<br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">Makes 4 servings</span></p>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4tag:blogger.com,1999:blog-7458152658747839913.post-40271408004698193642008-10-09T14:12:00.000-07:002008-10-09T14:28:19.484-07:00Creamy Dijon-Dill Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUGAc8lMrPqtCCQHKQZLaKABuOJ4lsEwMnw1-1uwMU0STjWFXYGY8bsVsxU0ga8PU7Qe8CppRMVU9ZSrwnRp0WTyPdosKcjokXS0LBdwe1K1Nikj75ZVmAxRAWhMiirP2jaPL1DTFjjo/s1600-h/Potato-Salad"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUGAc8lMrPqtCCQHKQZLaKABuOJ4lsEwMnw1-1uwMU0STjWFXYGY8bsVsxU0ga8PU7Qe8CppRMVU9ZSrwnRp0WTyPdosKcjokXS0LBdwe1K1Nikj75ZVmAxRAWhMiirP2jaPL1DTFjjo/s400/Potato-Salad" alt="" id="BLOGGER_PHOTO_ID_5255265047906473138" border="0" /></a><span style="font-size:85%;"><span style="font-family: trebuchet ms;">I know I'm a bit late in posting this recipe considering summer is over and all. But its been sitting in my (to be uploaded) folder on my desktop for some time now. I have to share it because its so amazing! This potato salad is so incredibly flavorful and is great to bring to parties. When picking a potato, I recommend small red potatoes because they hold their shape better after they are cooked. </span><br /><br /><span style="font-family: trebuchet ms;">Make it and you won't be sorry! :)</span><br /><br /><span style="font-size:130%;"><span style="font-family: times new roman;">Dijon-Dill Potato Salad</span></span><br /><span style="font-family: trebuchet ms;">based off a recipe by </span><a style="font-family: trebuchet ms;" href="http://www.foodnetwork.com/recipes/dave-lieberman/creamy-dijon-dill-potato-salad-recipe/index.html">Dave Lieberman</a><br /><br /><span style="font-family: trebuchet ms;">3 Lbs. Red Potatoes (regular or small), also I dont peel them, but feel free to peel them if you like them better that way.</span><br /><span style="font-family: trebuchet ms;">2 stalks Celery</span><br /><span style="font-family: trebuchet ms;">1 cup Mayo</span><br /><span style="font-family: trebuchet ms;">1 small red onion, finely chopped (about 1/2 cup)</span><br /><span style="font-family: trebuchet ms;">1/4 cup tightly packed chopped fresh Dill</span><br /><span style="font-family: trebuchet ms;">2 Tbsp. White Vinegar</span><br /><span style="font-family: trebuchet ms;">1/2 Lemon, Juiced</span><br /><span style="font-family: trebuchet ms;">1 Tbsp. Dijon Mustard</span><br /><span style="font-family: trebuchet ms;">3/4 tsp. salt</span><br /><span style="font-family: trebuchet ms;">4 or 5 Hard Boiled Eggs (roughly chopped)</span><br /><br /><span style="font-family: trebuchet ms;">Put potatoes in a large pot with enough water to cover them by 1-inch. Season with salt and bring to a boil. Cook until tender (about 25-30 minutes). Drain potatoes and return them to the uncovered pot off the heat. Let them sit until they are at room temperature.</span><br /><br /><span style="font-family: trebuchet ms;">While the potatoes are cooling, cut celery in half lengthwise, then into cut 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, a pinch of pepper, 1 cup mayo, red onion, dill, vinegar, lemon juice and dijon mustard together in a serving bowl large enough to hold of the potatoes.</span><br /><br /><span style="font-family: trebuchet ms;">When the potatoes are cool, cut the potatoes into about 1-inch pieces, add them to the bowl as you go. Add the chopped eggs after the potatoes. Stir gently until all of the potatoes and eggs are coated in the dressing. </span><br /><br /><span style="font-family: trebuchet ms;">This potato salad tastes best the day you make it, at room temperature. If you keep the salad in the fridge for a couple of days and it gets stiff, just add a bit more mayo and maybe a little tiny bit of vinegar and mustard to bring back the original flavor.</span><br /></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4tag:blogger.com,1999:blog-7458152658747839913.post-83797579577414696252008-10-02T14:29:00.000-07:002008-10-02T14:56:58.835-07:00Philly Cheesesteak and other ramblings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpfGXFg7WG4ncTMtm1GMmbMFB5_qFucTxzqD4MS3Rzi7SrRgFAnDHYbE3SyjzzMOqISCVu9S6nmYVVbNQ4jiq522KEpLAHpNRf3Y1pW-XtU9I3fHLaUMs5rP_CsBdT7itiY9OL2YmxWo/s1600-h/Philly"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpfGXFg7WG4ncTMtm1GMmbMFB5_qFucTxzqD4MS3Rzi7SrRgFAnDHYbE3SyjzzMOqISCVu9S6nmYVVbNQ4jiq522KEpLAHpNRf3Y1pW-XtU9I3fHLaUMs5rP_CsBdT7itiY9OL2YmxWo/s400/Philly" alt="" id="BLOGGER_PHOTO_ID_5252672044097848866" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Its October and it got cold! My poor herblings are going to die! :( I guess its time to cut them and put them in the freezer. Another bad thing about this time of year is that the days are shorter so its ten times harder to take pictures of my food. We usually eat dinner later and thats when I take pictures. I wont post a crappy photo. So hopefully I'll be able to update this blog at least once a week. If you dont see me then you know why. :)</span><br /><br /><span style="font-family: trebuchet ms;">Anyways, completely different subject, I've been wanting to try to make my own Philly cheesesteak at home. I know there are lots of different versions of this sandwich but I really enjoy the Great Steak version with the provolone and the mayonnaise and tomatoes. So I went searching and found many recipes but one caught my eye: Its from a website called </span><a style="font-family: trebuchet ms;" href="http://closetcooking.blogspot.com/2008/03/philly-cheese-steak-sandwich.html">Closet Cooking.</a><span style="font-family: trebuchet ms;"> I based my recipe off of his but made a couple of changes, like putting cheese right on top of the meat while its cooking. :)</span><br /><br /><span style="font-family: trebuchet ms;">I made this recipe twice so far. The first time I used Rib Eye steaks and the second time I used a cheaper steak, Eye of round steak I believe. Anways go with the more expensive Rib Eye if possible. They are much more flavorful and tender. The other kind is hard to chew. Other than that its really quite simple to make and really yummy so I hope you try it. Here is my version of this recipe.</span><br /><br /><span style="font-family: trebuchet ms;"><span style="font-family: times new roman;font-size:130%;" >Philly Cheesesteaks </span>(makes 4 sandwiches)</span><br /><span style="font-family: trebuchet ms;">2-3 teaspoons canola oil</span><br /><span style="font-family: trebuchet ms;">1-2 onions</span><br /><span style="font-family: trebuchet ms;">1-2 green peppers</span><br /><span style="font-family: trebuchet ms;">1-2 tomatoes</span><br /><span style="font-family: trebuchet ms;">4 Rib Eye Steaks (I buy steaks depending on how many people i'm cooking for. So basically buy 1 steak per person)</span><br /><span style="font-family: trebuchet ms;">salt and pepper to taste</span><br /><span style="font-family: trebuchet ms;">4 french or sub buns</span><br /><span style="font-family: trebuchet ms;">provolone cheese</span><br /><br /><span style="font-family: trebuchet ms;">Put Rib Eye Steaks in the freezer for about 15 minutes (this makes it easier to slice them thin) Slice steaks as thin as possible. Put in a bowl and set aside.</span><br /><br /><span style="font-family: trebuchet ms;">Slice onions, green peppers and tomatoes. Put in separate bowls. Heat a tablespoon of canola oil in a pan. Add the onions and saute until tender and translucent. Remove and set aside. Add a little more oil to pan and saute green peppers peppers for a couple of minutes, until tender. Remove and set aside.</span><br /><br /><span style="font-family: trebuchet ms;">Add the steak to the pan, salt and pepper, and cook until no longer pink, about 3-4 minutes. When steak is browned all the way through, take slices of provolone and put right on top of the meat in the pan. Cook until cheese is melty, about 1-2 minutes. Take a spatula and put the meat and cheese in a warm bun. Add toppings as desired.</span><br /><br /><span style="font-family: trebuchet ms;">I like to make this buffet style because I dont like green peppers and scott doesn't like tomatoes. So just assemble your sandwich as you like. I like to put mayo on the warm bun and then put the meat and cheese in it with tomatoes and onions. Oooo so good :) This is great with a light beer! :)</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com8tag:blogger.com,1999:blog-7458152658747839913.post-62424859303667695682008-09-25T17:52:00.000-07:002008-09-25T18:09:57.347-07:00Lauren's Fabulous Zucchini Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbOmhnVJ1-155TdshzexTHcyoYCOjPj3EA_6plYfWukVELCGm1qgCKDeqtEmF3tyL3EK_jCdLLgErZDHAfPSxrSeQmBn2hW4LujDednoLTB4ZQfTeHZiYvRpCPv41tipjRkpTQclz_EY/s1600-h/Zucchini-Bread"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbOmhnVJ1-155TdshzexTHcyoYCOjPj3EA_6plYfWukVELCGm1qgCKDeqtEmF3tyL3EK_jCdLLgErZDHAfPSxrSeQmBn2hW4LujDednoLTB4ZQfTeHZiYvRpCPv41tipjRkpTQclz_EY/s400/Zucchini-Bread" alt="" id="BLOGGER_PHOTO_ID_5250126615977009810" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">For the last couple of months, me and Scott have spent our Friday nights cooking yummy meals and then our friend Lauren comes over and we watch Stargate Atlantis. Well one night I tried my hand at making a banana bread. It as just okay, the flavor was good but I wasn't in awe with it. Lauren told me she had a good zucchini bread recipe and said she'd bring it over sometime. Well the next weekend she brought over some of the best zucchini bread EVER. My sister and I love this stuff. What's great about her recipe is that it reminds me so much of autumn. The flavors make me think of Halloween and pumpkins and the changing leaves. The recipe also can very easily be made into banana bread, just swapping the zucchini with 2 bananas. Its sooo yummy!</span><br /><span style="font-size:130%;"><br /><span style="font-family:times new roman;">Zucchini (<span style="font-style: italic;">or Banana</span>) Bread</span></span><br /><span style="font-family:trebuchet ms;">1 1/2 cups sugar</span><br /><span style="font-family:trebuchet ms;">1/2 cup vegetable oil</span><br /><span style="font-family:trebuchet ms;">2 eggs</span><br /><span style="font-family:trebuchet ms;">1 2/3 cups flour</span><br /><span style="font-family:trebuchet ms;">1/2 tsp. cinnamon (put in more if you want stronger flavor)</span><br /><span style="font-family:trebuchet ms;">1/2 tsp. nutmeg (put in more if you want stronger flavor)<br />3/4 tsp. salt<br /></span><span style="font-family:trebuchet ms;">1 tsp. baking soda</span><br /><span style="font-family:trebuchet ms;">1/3 cup water</span><br /><span style="font-family:trebuchet ms;">about 1 cup (shredded) zucchini or 2 (mashed) bananas depending on what kind of bread your making</span><br /><br /><span style="font-family:trebuchet ms;">Preheat oven to 350˚</span><br /><br /><span style="font-family:trebuchet ms;">Mix sugar and oil in large bowl. Add eggs and beat well. Add all dry ingredients and mix with water adding slowly. Mix until just combined, don't over mix. Fold in zucchini or bananas. Pour in a greased loaf pan and bake for 60 - 70 minutes. Check at 60 minutes. If still wobbly in center give it another 10 minutes. Cool completely. I like to store my loaf wrapped in foil, it keeps it super moist.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com7tag:blogger.com,1999:blog-7458152658747839913.post-25355342268459266132008-09-20T13:49:00.000-07:002008-09-20T14:12:02.966-07:00Chicken Quesadillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RnGHdDW2yg7K13kStdKlzTdtCGMTjqXyUh4QDPkpkfWZ-5EFvxWheW3lWa8yRpzGoDQSwBzmTPhNLZ6Qokb2sd8Iypcfruf76FPtn6Kc1MHAbdMHVaYFwmL3bR5kjeEeZ0IvA3SnH0U/s1600-h/Quesadillas"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RnGHdDW2yg7K13kStdKlzTdtCGMTjqXyUh4QDPkpkfWZ-5EFvxWheW3lWa8yRpzGoDQSwBzmTPhNLZ6Qokb2sd8Iypcfruf76FPtn6Kc1MHAbdMHVaYFwmL3bR5kjeEeZ0IvA3SnH0U/s400/Quesadillas" alt="" id="BLOGGER_PHOTO_ID_5248208771886322146" border="0" /></a><span style="font-size:85%;"><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >When I was little I wasn't a fan of Mexican food. Whenever we would go out to eat and my parents would choose Mexican i would cringe. I guess its because all I knew back then was tacos and I guess i just don't care about tacos. Also I hate really spicy food. It wasn't until very recently that I have tried other types of Mexican food. I really really like tamales and quesadillas and guacamole and who doesn't like fried ice cream! Maybe my tastes are changing. This year I decided to try my hand at making quesadillas at home. The first time I made them they were a big hit! The tortillas are crunchy and buttery and the filling is cheesy and delicious. I just messed up a couple of them because they are hard to flip with all of the filling. It just takes practice and I realized that the cheese helps hold it all together. So dont skimp on the cheese. Anyways I hope you give these a try because they are very satisfying and if you have extras, they make great lunches the next day!<br /><br />Chicken Quesadillas<br />2-3 cups cooked, cubed chicken (I like to fry some chicken breasts ahead of time, cut them up and put them in the fridge until I'm ready to make the quesadillas. Or you can use leftover chicken)<br />1 pkg. fajita size tortilla shells (they come in packs of 10 or 12 or so)<br />1 yellow onion, chopped<br />1 large tomato, chopped<br />1 (12 oz.) pkg. mexican shredded cheese<br />butter or margarine<br />sour cream for topping<br />couple of green onions, chopped</span> <span style="font-size:85%;"><br /><br /><span style="font-family:trebuchet ms;">Butter one side of tortilla shells, set aside. In a large pan with a little bit of butter, saute chopped yellow onion until transparent, set aside. </span><br /><br /><span style="font-family:trebuchet ms;">Before assembling the quesadillas, I like to put each ingredient in a separate bowl and put near the stove top. (chicken in one bowl, cheese in another, tomatos in a another, cooked onions in another and buttered tortilla shells on a plate)</span><br /><br /><span style="font-family:trebuchet ms;">Put large pan over medium high heat. Assemble in pan as follows, buttered side down tortilla shell, then handful of cheese, then chicken, tomato and onion, then another handful of cheese, then another tortilla shell, buttered side up. Also make sure you spread out the ingredients on the tortilla, not just a pile in the middle. Makes it easier to flip.</span><br /><br /><span style="font-family:trebuchet ms;">After it cooks for a couple of minutes, check unter tortilla and make sure its brown. Carefully take a spatuala and flip quesadilla and cook for another couple of minutes until other side is brown. </span><br /><br /><span style="font-family:trebuchet ms;">Put finished quesadilla on a plate and cover with a lid or towel to keep warm. Repeat with rest of ingredients. When finished, I like to cut them into quarters and serve with a dollop of sour cream and chopped green onions.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com0tag:blogger.com,1999:blog-7458152658747839913.post-85884725470209958212008-09-15T16:45:00.000-07:002008-09-17T06:07:29.084-07:00Super Easy Hamburger Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4y7CR7yL4OdwiRYIh1amuwWubNl0K9uBHpih20k_kOAUzywJwNTIgDlzYtw-kERGQx8hdm9J7hlf5fanB3QDHLtM1tXdqe_Y_39tTW9R9TZJ4kW_rVJrAh3L7TaaEujbwWJ724S-YuM/s1600-h/HamburgerCass"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4y7CR7yL4OdwiRYIh1amuwWubNl0K9uBHpih20k_kOAUzywJwNTIgDlzYtw-kERGQx8hdm9J7hlf5fanB3QDHLtM1tXdqe_Y_39tTW9R9TZJ4kW_rVJrAh3L7TaaEujbwWJ724S-YuM/s400/HamburgerCass" alt="" id="BLOGGER_PHOTO_ID_5246398706413811410" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">LOVE this dish. Its sooo easy to make and if you have kids they will love it (and so will you!) Scott grew up with this dish so I am safe to say that this recipe comes from his family. If you have ever had the hamburger helper out of the box, well this recipe blows it out of the water. It makes quite a bit so you should have plenty for a family of 4 or 5. One tip however, don't over do it on the noodles. It may not seem like much noodles when you mix them in but if you use too much, they will soak up all of the sauce and that will equal to a dry casserole which, well, just isn't as good as it could be. Other than that, this dish is easy to make and has become part of the regular rotation in our house.</span><br /><br /><span style=";font-family:times new roman;font-size:130%;" >Hamburger Casserole</span><br /><span style="font-family:trebuchet ms;">about 4-6 oz. egg noodles </span><br /><span style="font-family:trebuchet ms;">1 1/2 Lbs. ground Beef</span><br /><span style="font-family:trebuchet ms;">1 cup diced celery</span><br /><span style="font-family:trebuchet ms;">1/2 cup chopped onion</span><br /><span style="font-family:trebuchet ms;">1 can Tomato Soup<br />1 can Cream of Chicken condensed soup<br />1 can Cream of Mushroom condensed soup (We use Campbells for the soups)</span><br /><br /><span style="font-family:trebuchet ms;">Preheat oven to 350˚</span><br /><span style="font-family:trebuchet ms;">Brown hamburger, celery & onion until celery is tender and ground beef is browned through. Drain fat. Mix soup with hamburger mixture. Cook egg noodles according to directions on the bag. Drain noodles and add to hamburger mixture and pour into a casserole dish or baking dish. Bake for 30 minutes until golden and bubbly. Serve immediately.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com14tag:blogger.com,1999:blog-7458152658747839913.post-73046249402233929212008-09-09T18:56:00.001-07:002008-09-09T19:16:36.203-07:00Chicken (or Pork) Katsu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iVMwOcf5-93um43IScWIvPp_Pcdgl9wMDPPg_yX2z7_vGvMa1ygRaPWzanK-x69dc8pGbKh_K6ZQbTnReYoZgwOPjhL1eOqUu4Q4ynWdIWv5S3DQdxSNT8yFP0KaHOsZZEWo1bs4d6E/s1600-h/Katsu"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iVMwOcf5-93um43IScWIvPp_Pcdgl9wMDPPg_yX2z7_vGvMa1ygRaPWzanK-x69dc8pGbKh_K6ZQbTnReYoZgwOPjhL1eOqUu4Q4ynWdIWv5S3DQdxSNT8yFP0KaHOsZZEWo1bs4d6E/s400/Katsu" alt="" id="BLOGGER_PHOTO_ID_5244205800252113618" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">One of my all time favorite types of food is Japanese food. I love indulging myself every once in awhile on sushi and tempura and miso soup. The japanese place we go to has a great lunch special and I love to get the bento box. Its filled with sushi, rice, salad and whatever entree you like, whether it be tempura, teriyaki or whatever. My favorite thing in the bento I get is the Chicken Katsu. Its basically just a flattened piece of chicken fried in panko bread crumbs and its served with this great katsu bbq sauce which I have yet to find in the grocery store. Someday I want to try making sushi at home but I havn't been able to find sushi grade fish anywhere near where I live. So until then I make do with this fabulous chicken dish. You can also substitute the chicken with flattened pork chops or cutlets. I love to dip this in sweet and sour sauce. Scott loves to dip it in </span><a style="font-weight: bold; font-family: trebuchet ms;" href="http://www.thekitchn.com/thekitchn/seasonings/hot-product-sriracha-hot-chili-sauce-009796">Sriracha Hot Chili Sauce</a></span><span style="font-size:85%;">.<br /><br /><span style="font-size:130%;"><span style="font-family:times new roman;">Chicken or Pork Katsu</span></span><br /><span style="font-family:trebuchet ms;">4 flattened boneless skinless chicken breasts or boneless pork chops</span><br /><span style="font-family:trebuchet ms;">1 cup panko bread crumbs (you can find this in the Asian section of the grocery store, right by the rice)</span><br /><span style="font-family:trebuchet ms;">1/4 cup flour</span><br /><span style="font-family:trebuchet ms;">1 egg, beaten</span><br /><span style="font-family:trebuchet ms;">canola, peanut or vegetable oil</span><br /><br /><span style="font-family:trebuchet ms;">Put flour, beaten egg and panko in separate bowls by the stove. Heat a couple tablespoons of oil over medium high to medium heat in a large pan. Dip chicken in flour, then egg and coat completely in panko crumbs. Gently put in oil and fry for 5 minutes on first side, flip and fry for another 5 minutes. Serve immediately with steamed rice and sauce of your choice (sweet and sour or chinese hot sauce or if you can find it, tonkatsu sauce)</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com8tag:blogger.com,1999:blog-7458152658747839913.post-65895049224797903162008-09-05T14:51:00.000-07:002008-09-05T15:13:16.220-07:00Mom's Rustic Tortellini Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k6NS1H5HaU00g0bqH8cKGQDu54cOwA2YQU5h-_8tOUT6yP5bN3OAiJ7eEdOyplVhQJoKG59_1IL4cfHJGefh3IOnL7CKdMZib5OpUUg0dojiPAU2aUq3xsIRr604aGUhL_uH2qYzOxY/s1600-h/Tortellini+Soup"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k6NS1H5HaU00g0bqH8cKGQDu54cOwA2YQU5h-_8tOUT6yP5bN3OAiJ7eEdOyplVhQJoKG59_1IL4cfHJGefh3IOnL7CKdMZib5OpUUg0dojiPAU2aUq3xsIRr604aGUhL_uH2qYzOxY/s400/Tortellini+Soup" alt="" id="BLOGGER_PHOTO_ID_5242663505565470610" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This is one of the classic recipes my mom would make occasionally. Now that she has moved out, my sister has taken the reins and likes to make this soup. Like many soups, this recipe is wonderful on a chilly or rainy day. I dont know why but I always am reminded of football and sunday afternoons when eating it. The flavors are very hearty with the Italian sausage and array of vegetables. This recipe makes a lot of soup so its great for dinner partys. Warm italian bread and butter is soooo good dipped in this soup. Top each bowl of soup generously with parmesan or mozzarella cheese.</span><br /><br /><span style="font-size:180%;"><span style="font-family:times new roman;">Rustic Tortellini Soup</span></span><br /><span style="font-family:trebuchet ms;">1 pkg. mild Italian sausage (if you want more of a kick, use hot Italian sausage)</span><br /><span style="font-family:trebuchet ms;">1 pkg. frozen cheese tortellini (12 oz. bag is plenty)</span><br /><span style="font-family:trebuchet ms;">6 cups beef broth</span><br /><span style="font-family:trebuchet ms;">1/2 cup water</span><br /><span style="font-family:trebuchet ms;">1/2 cup red wine</span><br /><span style="font-family:trebuchet ms;">1 14.5 oz. can stewed tomatoes</span><br /><span style="font-family:trebuchet ms;">1 14.5 oz. can tomato sauce</span><br /><span style="font-family:trebuchet ms;">1 medium yellow or white onion, roughly chopped</span><br /><span style="font-family:trebuchet ms;">1 green pepper, chopped</span><br /><span style="font-family:trebuchet ms;">1 zucchini, cubed</span><br /><span style="font-family:trebuchet ms;">2 stalks celery, chopped</span><br /><span style="font-family:trebuchet ms;">4 cloves garlic, chopped</span><br /><span style="font-family:trebuchet ms;">1/2 tsp. oregano</span><br /><span style="font-family:trebuchet ms;">3 tbsp. parsley</span><br /><span style="font-family:trebuchet ms;">2 tbsp. basil</span><br /><span style="font-family:trebuchet ms;">Freshly shredded parmesan or mozzarella cheese</span><br /><span style="font-family:trebuchet ms;">Crusty bread such as Italian or French</span><br /><br /><span style="font-family:trebuchet ms;">In a large pot over medium-high heat, squish italian sausage out of the skins and fry for about 5 minutes. When there are some juices in the pan from sausage, add onion and green pepper. When sausage is almost done, add garlic and cook for about 2 more minutes. Drain and return to pan. Bring following ingredients to a boil with the sausage mixture: beef broth, water, wine, tomatoes, tomato sauce, basil, oregano, zucchini and celery. Once at boiling, reduce heat and simmer for 30 minutes. Add tortellini and parsley. Simmer covered for 35-40 more minutes. Serve immediately with warm bread and butter and cheese sprinkled on top.</span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com8tag:blogger.com,1999:blog-7458152658747839913.post-44212670430998924072008-09-01T15:43:00.000-07:002008-09-01T15:56:24.213-07:00Derby Pie<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxaIIQmxdlrllpp3zWt52DKWnE0kHhFoAvzT2LMcJMUEv01RbcFU1GVMHXqsbGfi8Y0S-oF7LT17ciMqAPr3YtFCjiFnpjYn-FecaY0Qypgia96DFQ_OtCotOoId_9xBzGlAi0JIw844/s1600-h/DerbyPie"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxaIIQmxdlrllpp3zWt52DKWnE0kHhFoAvzT2LMcJMUEv01RbcFU1GVMHXqsbGfi8Y0S-oF7LT17ciMqAPr3YtFCjiFnpjYn-FecaY0Qypgia96DFQ_OtCotOoId_9xBzGlAi0JIw844/s400/DerbyPie" alt="" id="BLOGGER_PHOTO_ID_5241187739544830930" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">T<span style="font-size:100%;">his pie was one of my favorites to make as a kid. If i could use the word "swoon" in association with a food, this would be it. I originally knew this pie as "Tollhouse Pie" but discovered that it is actually called Derby Pie. </span></span></span><br /><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >Off of wikipedia, "Derby Pie was a pastry created in the Melrose Inn of </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Prospect%2C_Kentucky" title="Prospect, Kentucky">Prospect, Kentucky</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >, </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/USA" class="mw-redirect" title="USA">USA</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >, by George Kern with the help of his parents. It is often associated with the </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Kentucky_Derby" title="Kentucky Derby">Kentucky Derby</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >. The pie is a </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Chocolate" title="Chocolate">chocolate</a></span><span style=";font-family:trebuchet ms;font-size:100%;" > and </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Walnut" title="Walnut">walnut</a></span><span style=";font-family:trebuchet ms;font-size:100%;" > </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Tart" title="Tart">tart</a></span><span style=";font-family:trebuchet ms;font-size:100%;" > in a pie shell usually with a </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Pastry" title="Pastry">pastry</a></span><span style=";font-family:trebuchet ms;font-size:100%;" > dough crust. It is also commonly made with pecans, chocolate chips and Kentucky Bourbon. Popular additions are </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Butterscotch" title="Butterscotch">butterscotch</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >, </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Caramel" title="Caramel">caramel</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >, and other types of </span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Nut_%28fruit%29" title="Nut (fruit)">nuts</a></span><span style=";font-family:trebuchet ms;font-size:100%;" >. The name "Derby Pie" is a registered trademark of Kern's Kitchen, which registered the name in 1968."</span></span><br /><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >Anyways, this pie is super easy to make and goes really quick in my house. Its gooey and chocolaty sort of like a chocolate chip cookie right out of the oven, but in pie form. Enjoy!</span></span><br /><br /><span style="font-size:130%;"><span style="font-family:times new roman;">Derby Pie </span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1 </span><span style="font-size:100%;"><i style="font-family: trebuchet ms;">9</i></span><span style=";font-family:trebuchet ms;font-size:100%;" >-inch deep-dish pie shell (I buy the pre-made crust and just roll it out on my own pie pan)</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >2 large eggs</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1/2 cup all-purpose flour</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1/2 cup granulated sugar</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1/2 cup packed brown sugar</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >3/4 cup (1 1/2 sticks) butter, melted and cooled</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1 tsp. vanilla</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1 cup (6 oz.) chocolate chips (semi-sweet or dark)</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >1 cup chopped nuts</span></span><br /><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >Sweetened whipped cream or ice cream (optional)</span></span><br /><br /><span style="font-size:85%;"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps" style=";font-family:trebuchet ms;font-size:100%;" ><b>PREHEAT</b> oven to 325° F.</span></span><br /><br /><span style="font-size:85%;"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps" style=";font-family:trebuchet ms;font-size:100%;" ><b>BEAT</b> eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter and vanilla. Stir in morsels and nuts. Spoon into pie shell.</span></span><br /><br /><span style="font-size:85%;"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps" style=";font-family:trebuchet ms;font-size:100%;" ><b>BAKE</b> for 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.</span></span></div>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com1tag:blogger.com,1999:blog-7458152658747839913.post-61918903131425467282008-08-29T11:28:00.001-07:002008-09-01T15:41:51.182-07:00Tons of Tomatoes<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAdt9I1RrAfYmrgSzGqnt85ocRR79mVRmhKYdMTx3KL3AzScgvOJv6S4Y2srxGaQeygUWLnow9jOzueHnsENhfRkKCWgk4plwXli16oTJvsL5k7I3k4MN5k2hVpu3Ae0XRRIl5dL4WgI/s1600-h/Tomatoes"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAdt9I1RrAfYmrgSzGqnt85ocRR79mVRmhKYdMTx3KL3AzScgvOJv6S4Y2srxGaQeygUWLnow9jOzueHnsENhfRkKCWgk4plwXli16oTJvsL5k7I3k4MN5k2hVpu3Ae0XRRIl5dL4WgI/s400/Tomatoes" alt="" id="BLOGGER_PHOTO_ID_5240008476937939538" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">A couple of days ago my mom brought over a couple bags of fresh summer tomatoes from her garden. Oh my are they beautiful! She brought huge red and yellow tomatoes plus some little cherry tomatoes. For dinner that night we cut a couple up and dressed them with some basil and dill and ate them with cottage cheese. It was so good and fresh! </span><br /><br /></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I still have a ton of tomatoes left and I don't know what else to do with them! They are great on sandwiches and such but i don't know many good recipes with the tomato as the main ingredient, besides caprese salad. Right now they are sitting pretty on my kitchen counter but before I know it they will go bad, and thats no good. So I need your help.</span><br /><br /></span><span style="font-size:85%;"><span style="font-weight: bold;font-family:trebuchet ms;" >Do any of you have a good tomato recipe to share?</span><span style="font-family:trebuchet ms;"> If not i'll be eating tomatoes and cottage cheese for lunch the rest of the week! :)</span></span></div>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com2tag:blogger.com,1999:blog-7458152658747839913.post-55111166718324650432008-08-25T18:10:00.000-07:002008-09-01T15:40:39.712-07:00Chicken Florentine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyUqUkoqDqYSKqgmoWZeszd1HKSG9HwBuWqva7O_zH6p-inXWz8vnI2MeSP3qp8rZ6WhqrEpa4lA5M_tsx8MllL1uX6Eizxl1fPhACAiZvDYvlpyHa_8oiNtORYqskclvsOjHuddY1VQ/s1600-h/Florentine"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyUqUkoqDqYSKqgmoWZeszd1HKSG9HwBuWqva7O_zH6p-inXWz8vnI2MeSP3qp8rZ6WhqrEpa4lA5M_tsx8MllL1uX6Eizxl1fPhACAiZvDYvlpyHa_8oiNtORYqskclvsOjHuddY1VQ/s400/Florentine" alt="" id="BLOGGER_PHOTO_ID_5238627662894745362" border="0" /></a><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:100%;" >This would be Holly's favorite chicken dish. Its one of mine too. Its so simple to make and the sauce is silky and slightly sweet. This chicken begs to be served with wilted spinach. The original recipe doesn't call for balsamic vinegar in the spinach but I like to add it for an extra punch of flavor.</span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;"><span style="font-family:times new roman;font-size:130%;">Chicken Florentine</span><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >4 chicken breasts - flattened to about 1/4 inch</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Flour</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >6 tbsp. butter</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Half small onion or 2 shallots - chopped</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >2 cloves garlic - chopped</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >1 1/2 cups white wine (Get the little bottles, it saves money!)</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >1 cup whipping cream</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >1 tbsp. chopped parsley</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Bunch of spinach (I like to get the bagged spinach)</span><span style="font-size:100%;"><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Balsamic Vinegar (optional)</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Dredge flattened chicken breasts in flour and fry in 2 tbsp. of butter and a little oil in a large skillet for 5 minutes per side. Keep warm in oven at low heat.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Melt 2 more tbsp. butter in same skillet, saute garlic and shallots until translucent. Add wine, increase heat to medium-high and boil about 3 minutes. Add cream and boil until sauce reduces by half, about 5 minutes. Add parsley and chicken. Keep on low heat.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >In another skillet, melt 2 tbsp. butter over medium heat. Add spinach and saute until wilted. Season with salt and pepper and a splash of balsamic vinegar. </span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Serve chicken on top of a spoonful of spinach with wine sauce drizzled over all.</span><br /></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com5tag:blogger.com,1999:blog-7458152658747839913.post-24343624872221778032008-08-21T15:22:00.000-07:002008-08-25T06:17:43.575-07:00The Bradly Family Pasta Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWer59STU7u2ZaxK26FSALcWWl05VrofKzrXxoOLpNwNx__vg46cPmCnnQvb6XGQk7oIg6B-S1Z4W6taGVdOO4bypkBD4wtn4OyTIh-ytC07jJKkEklLhjgDtI2ckGMz2dn2M_M6lcDJk/s1600-h/Pasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWer59STU7u2ZaxK26FSALcWWl05VrofKzrXxoOLpNwNx__vg46cPmCnnQvb6XGQk7oIg6B-S1Z4W6taGVdOO4bypkBD4wtn4OyTIh-ytC07jJKkEklLhjgDtI2ckGMz2dn2M_M6lcDJk/s400/Pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5237101028677254802" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This version of marinara meat sauce is something I have perfected. It was one of the first dishes I could make without a recipe in front of me. Its wonderfully hearty and is something I can make very easily without much thought. It was hard writing the recipe out for this because I never use one! I think I got the amounts down pat, but if you decide to try this recipe I encourage you to add things like herbs, cheese or even vegetables. This is a great sauce to use for other recipes also, like lasagna or chicken parmesan (I just leave out the meat).</span><br /><br /><span style="font-size:130%;"><span style="font-family:times new roman;">Pasta with Simple Meat Sauce</span></span><br /><span style="font-family:trebuchet ms;">16 oz. pkg of your favorite noodles (my favorite is Penne Rigate)</span><br /><span style="font-family:trebuchet ms;">1 Lb. Ground Beef</span><br /><span style="font-family:trebuchet ms;">1-2 Tbsp. Olive Oil</span><br /><span style="font-family:trebuchet ms;">6 cloves garlic, chopped</span><br /><span style="font-family:trebuchet ms;">1 shallot or small onion, chopped</span><br /><span style="font-family:trebuchet ms;">6 oz. can tomato paste</span><br /><span style="font-family:trebuchet ms;">14.5 oz can diced tomatoes (DRAINED)</span><br /><span style="font-family:trebuchet ms;">3/4 - 1 cup red wine (I use Yellow Tail Merlot but again use whatever is your favorite)</span><br /><span style="font-family:trebuchet ms;">24 oz. jar of pasta sauce (now you can use any pasta sauce you like, but I highly recommend Barilla. I found other brands were too sweet for my liking)</span><br /><span style="font-family:trebuchet ms;">Basil (dried or fresh)</span><br /><span style="font-family:trebuchet ms;">Salt and Pepper</span><br /><br /><span style="font-family:trebuchet ms;">Heat saute pan to medium-high heat. Brown ground beef. Season with salt, pepper and dried basil. Once no longer pink, drain and set aside.</span><br /><br /><span style="font-family:trebuchet ms;">Heat large saucepan or pot over medium heat. Add tbsp of olive oil and swirl to cover bottom of pan. Add garlic and shallots. Saute until just beginning to turn brown. Add tomato paste and cook for about 3 minutes. Add diced, drained, tomatoes and red wine. Cook wine mixture down for about 5 minutes. Add jar of sauce and cooked beef. Season with salt and pepper and dried basil (if using fresh basil wait until after simmering to add it). Lower heat to medium-low, let simmer for about 30 minutes.</span><br /><br /><span style="font-family:trebuchet ms;">While sauce is simmering, bring a pot of water to a boil. Once boiling, add a handful of salt and pasta. Cook according to instructions on package. </span><br /><br /><span style="font-family:trebuchet ms;">Top cooked pasta with meat sauce, a few leaves of basil or parsley and enjoy! </span></span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4tag:blogger.com,1999:blog-7458152658747839913.post-25174679806692211452008-08-17T07:41:00.001-07:002008-09-01T15:41:06.340-07:00I'm never buying oreos again....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4EZeaMqqxAD9ZCHWkMoIy0iE6a3g-UlAjGubnWV8bMnjlHkiwyoQ2Qw-JAwFQT006KVDTTuvlQSAsfSn8QJyQ4XNXy4uF4NVPXnMXx3TlMrauOF-fDqi9kRY9hsN2WLIdmcpMV-848k/s1600-h/Oreotypecookies.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="margin: 0px auto 10px; text-decoration: underline; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4EZeaMqqxAD9ZCHWkMoIy0iE6a3g-UlAjGubnWV8bMnjlHkiwyoQ2Qw-JAwFQT006KVDTTuvlQSAsfSn8QJyQ4XNXy4uF4NVPXnMXx3TlMrauOF-fDqi9kRY9hsN2WLIdmcpMV-848k/s400/Oreotypecookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5235497193340953778" border="0" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">I have been meaning to try this recipe ever since I saw it last year on </span></span><span style="font-size:85%;"><a href="http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span">Smitten Kitchen</span></span></a></span><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><span class="Apple-style-span">. They got rave reviews from many different blogs. I finally got the nerve to go buy the ingredients and give it a go. Now I'm worried that I did this because I'm officially hooked on these. Am I going to have to make a batch of these every time I run out? They aren't exactly like Oreos but in my opinion I think they are much better. They have this wonderful crispy/chewy texture that is really amazing. I think next time i'm going to make half with the cream filling and save the other half of the chocolate cookies for mini ice cream sandwiches.</span> </span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:130%;"><span class="Apple-style-span">Homemade Oreos</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">recipe courtesy of </span></span><span style="font-size:85%;"><a href="http://www.smittenkitchen.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span">Smitten Kitchen</span></span></a></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">Makes 25 to 30 sandwich cookies</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">For the chocolate wafers:</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1 1/4 cups all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/2 cup unsweetened Dutch process cocoa (I used the Hershey's Dark Chocolate Dutch Brand)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1 teaspoon baking soda</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/4 teaspoon baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/4 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1 large egg</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">For the filling:</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/4 cup (1/2 stick) room-temperature, unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">1/4 cup vegetable shortening</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">2 cups sifted confectioners' sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">2 teaspoons vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">Preheat oven to 375˚.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">In a food processor or bowl of an electric mixer, thoroughly mix the flour, cocoa , baking soda and powder, salt, sugar. While pulsing, or on low speed, add the butter, then the egg. Continue processing or mixing until dough comes together in a mass.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">Roll rounding teaspoons of batter between your hands to get little balls. Place on a parchment paper-lined baking sheet approximately 2 inches apart. Slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">To make the cream, place butter and shortening in a mixing bowl, an at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span">To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (I used a plastic baggie with a corner cut off), pipe teaspoon size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookies. Continue this process until all of the cookies have been sandwiched in cream. Dunk in milk and prepare to become addicted.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:85%;"><span class="Apple-style-span"><br /></span></span></div><div><br /></div>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com2tag:blogger.com,1999:blog-7458152658747839913.post-89281088361008130352008-08-14T20:14:00.000-07:002008-08-17T08:04:14.489-07:00Chicken Marsala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXvUGKQsaqvW67uIinwmDs7mvVZ4M7sf_r0ydLx3MIr9lfYqZBwwFvr9HrH4YBpgobbYcTdl3Fu4PlCWkjDm1xEyVvVlPY1PabCYvZ50BTzsJeee9sZv-LJz708q6yhpm1_DiLM6KEPA/s1600-h/Marsala.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXvUGKQsaqvW67uIinwmDs7mvVZ4M7sf_r0ydLx3MIr9lfYqZBwwFvr9HrH4YBpgobbYcTdl3Fu4PlCWkjDm1xEyVvVlPY1PabCYvZ50BTzsJeee9sZv-LJz708q6yhpm1_DiLM6KEPA/s400/Marsala.jpg" alt="" id="BLOGGER_PHOTO_ID_5234577652060040418" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;"></span><span style="font-family:trebuchet ms;">This dish is a great one from </span><a style="font-family: trebuchet ms;" href="http://www.elise.com/recipes/archives/000649chicken_marsala_with_pancetta_and_cream.php">Simply Recipes</a><span style="font-family:trebuchet ms;">. I have modified it a bit by adding mushrooms and increasing the sauce (because its <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soo</span> good over mashed potatoes!) The first time I made this I was expecting the sauce to get thick fairly quickly, but it took awhile. You just have to be patient because it will eventually thicken into a wonderful sauce. I have also made this dish with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Madiera</span> Wine and found the taste to be very similar. So get whatever you can find. Also I have used thick bacon instead of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pancetta</span> and that worked very well. If you can't find <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pancetta</span> in your grocery store, you can usually find it at Italian specialty shops or deli's.</span><br /><br /><span style="font-family:times new roman;font-size:130%;">Chicken Marsala with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Pancetta</span> and Cream Recipe</span> </span> <div id="recipe-ingredients" style="font-family:trebuchet ms;"><span style="font-size:85%;"><br />Olive oil</span><br /><span style="font-size:85%;">2 oz <a href="http://en.wikipedia.org/wiki/Pancetta"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">pancetta</span></a> (about a 1/4 inch thick slice), cut into 1/4 inch cubes<br />16 oz. white or mini <span class="blsp-spelling-error" id="SPELLING_ERROR_6">portabella</span> mushrooms, sliced<br /></span><span style="font-size:85%;">1/2 medium onion, diced (or you can use chopped shallots)</span><br /><span style="font-size:85%;">Flour for dredging (about 1/2 cup)</span><br /><span style="font-size:85%;">4 skinless, boneless chicken breasts, cut or pounded into thin cutlets</span><br /><span style="font-size:85%;">Kosher salt</span><br /><span style="font-size:85%;">Freshly ground black pepper</span><br /><span style="font-size:85%;">2 cups dry Marsala wine</span><br /><span style="font-size:85%;">1 cup heavy cream</span><br /><span style="font-size:85%;">Minced fresh flat-leaf parsley<br /></span><span style="font-size:85%;"><br />Coat a large skillet lightly with olive oil and set it over medium high heat. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pancetta</span>. A little before <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span> is done add mushrooms and cook until mushrooms are no longer crisp and the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pancetta</span> is brown and crispy. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.</span> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pancetta</span> fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Sauté</span> the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">sauteing</span> the rest, adding more oil if necessary. Transfer these to the plate as well.</span></p> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter (about 10 minutes). Stir in the cream and boil until you get a nicely thickened sauce (about 20-30 minutes). </span><br /><br /><span style="font-family:trebuchet ms;"> Return the chicken, onions, and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">pancetta</span> to the pan and turn the cutlets over to coat. While the chicken is reheating, prepare mashed potatoes or other side dishes. Serve with the sauce and a sprinkling of parsley.</span></span><br /><span style="font-size:85%;"></span> </div>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com3tag:blogger.com,1999:blog-7458152658747839913.post-75610303766364566122008-08-11T13:50:00.000-07:002008-08-11T14:09:28.105-07:00Corn on the Cob with Chipotle Scallion Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLD-I1U-aaotjSUoQ1s7sCfuAQvP-CephsR6PNUcDtN9A_BMOI9ciGfOJYG-W7d-WVERvkj-82WMYKlRFTfK21RvakAYy4yeREDzm8TIemAr9mwxJ29scDaftx1N1hEuN3OieW_NFvjs/s1600-h/ChipolteCorn.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLD-I1U-aaotjSUoQ1s7sCfuAQvP-CephsR6PNUcDtN9A_BMOI9ciGfOJYG-W7d-WVERvkj-82WMYKlRFTfK21RvakAYy4yeREDzm8TIemAr9mwxJ29scDaftx1N1hEuN3OieW_NFvjs/s400/ChipolteCorn.gif" alt="" id="BLOGGER_PHOTO_ID_5233367505992300002" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">We went to the farmers market this weekend because the weather was incredible out. Not too hot at all. Its that time of year for corn on the cob where I live so I couldn't pass up a deal for 3 ears of corn for a dollar. That and I have been wanted to try this recipe since I saw it in last months issue of Gourmet, so i had to buy some corn! The butter in this is so awesome with great <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chipotle</span> flavor without being super spicy. The green onions were a fresh taste in contrast to the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chipotles</span>. This dish is super easy with an incredible result.</span> <span style="font-family:trebuchet ms;">As for the recipe, I used salted butter because that was all we had and just omitted the salt. </span> <span style="font-size:130%;"><span style="font-family:times new roman;"><br /><br />Corn on the Cob with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chipotle</span> Scallion Butter</span></span> <span style="font-family:trebuchet ms;"><br />3/4 stick unsalted butter, softened</span><br /><span style="font-family:trebuchet ms;"> 1/4 cup minced scallions (2 to 3)</span> <span style="font-family:trebuchet ms;"> <br />1 tablespoon minced seeded canned <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chipotle</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chiles</span> in </span><em style="font-family:trebuchet ms;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">adobo</span></em><br /><span style="font-family:trebuchet ms;"> 1/4 teaspoon grated lime zest</span> <span style="font-family:trebuchet ms;"> <br />4-6 large ears of corn, shucked and halved</span><br /><span style="font-family:trebuchet ms;">rounded 1/2 teaspoon salt</span> </span><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;"><br />Stir together butter, scallions, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chipotles</span>, zest, and rounded 1/2 teaspoon salt in a large bowl.</span></span> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.</span></p><span style="font-size:85%;"> </span>Shannon and Scotthttp://www.blogger.com/profile/13759308020900495138noreply@blogger.com4