tag:blogger.com,1999:blog-86368359450894689442024-03-05T16:54:28.170-05:00Nana Nita'sI love to bake and cook, craft and share helpful household hints I have learned over the last 32 years of married life!Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-8636835945089468944.post-83003481899175864492013-03-22T12:10:00.000-04:002013-03-22T12:10:45.896-04:00Granola Snack MixI love Granola! You can make it yourself so much cheaper than you can buy it.When you make it, you can add the flavors and goodies you love and crave! It's win-win!<br />
This is my favorite one to use as a starting point, I never make it the same way twice.<br />
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The Best Granola Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS-GdJcty2QyhVTldPqJnvsfMkv_ZPT-Dn5SDu94ej0ZGqjI_Fz80udlQ_5IVW5fpthQoxz2dNCnAREHqtuyGtvi7MASzsLI2OgmzOK0dsMQzR2ctICq3tv4NhMY7Dz6evC441WtZrzw/s1600/DSCN0783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS-GdJcty2QyhVTldPqJnvsfMkv_ZPT-Dn5SDu94ej0ZGqjI_Fz80udlQ_5IVW5fpthQoxz2dNCnAREHqtuyGtvi7MASzsLI2OgmzOK0dsMQzR2ctICq3tv4NhMY7Dz6evC441WtZrzw/s640/DSCN0783.JPG" width="640" /></a></div>
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5 Cups old fashioned oats<br />
3 cup almonds Chopped<br />
1 cup sunflower seeds<br />
3/4 un-toasted sesame seeds<br />
1/2 cup brown sugar<br />
2 tsp cinnamon<br />
1 tsp salt<br />
3/4 applesauce<br />
1/3 cup maple syrup<br />
1/4 cup honey<br />
2 Tblsp vegetable oil<br />
1 tsp vanilla<br />
1/2 cup raisins<br />
1/2 cup chocolate chips or any kind of chips you would like.<br />
the zest of one orange (optional)<br />
Pre-heat oven to 300*<br />
Let me say this at this time : I did not have any sunflower seeds or sesame seeds, so I left them out. I added wheat germ. You can put what ever nuts you would like. I put about a cup of pretzels chopped and 1/4 cup Heath bar bits. Like I say you can take it and make it your own. Okay , I will now resume the recipe.....as you were....<br />
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In a large bowl mix the first 6 ingredients . In a separate measuring cup mix all of the wet ingredients and pour over and mix , put on two cookie sheets . ( I sprinkled the Heath bits on top of the pans of granola) put in oven and cook for 45 minutes stirring every 10 minutes. Remove and sprinkle with 1/2 cup chips ( I used cinnamon chips) Let the chips and the granola cool . The chips will melt and cause some of the granola to stick together,Yummy clumps of goodness!!<br />
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This is so good ! Add what you like leave out what you don't! I think Craisins and white chocolate chips would be good together with a little orange zest. The flavors are limited only by what you have on hand!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-15724047179811637102013-03-16T11:04:00.000-04:002013-03-16T13:38:58.988-04:00It's Giveaway Time!!!I can't believe I reached 1000 "Likes" on my Facebook page!!! When I stared the page I thought at least my Family and friends would follow me... I had no idea it would take off like it did! I just am humbled to have anyone read my ideas and recipes and follow me as I share what I like !<br />
As a thank you , I am going to give away 3 cookbooks. You know my love for cookbooks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED4iuRHndhYQ1ya72dEEoTyImaByS_F_FXWuii_xv2TOjnymDpJ3fKiPcHt4UDUB1FWz4IORkJ7iM1zL8EU4y1LydEWj9zfMqv81SBCTLEPaL6PCTvABO9Dn760OxlnkDRMVvbx7H9Qo/s1600/DSCN0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED4iuRHndhYQ1ya72dEEoTyImaByS_F_FXWuii_xv2TOjnymDpJ3fKiPcHt4UDUB1FWz4IORkJ7iM1zL8EU4y1LydEWj9zfMqv81SBCTLEPaL6PCTvABO9Dn760OxlnkDRMVvbx7H9Qo/s640/DSCN0669.JPG" width="480" /></a></div>
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So, I have picked 3 of my favorites for you! So without further ado... here are the ones I have chosen, I hope you like them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmW416AqxeqTABmqQcfrojb616DHlxJ8nrfjp6U-BaZZqyezS-FXD9l65ng6FkGmwr9z_c7ENiDNnpAJPesQoxnSjnSTyM7lZIlWY1hYuYnSmnSlnD2s4KO87-rmrPsaQCKWJsCzO61Q/s1600/DSCN0774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmW416AqxeqTABmqQcfrojb616DHlxJ8nrfjp6U-BaZZqyezS-FXD9l65ng6FkGmwr9z_c7ENiDNnpAJPesQoxnSjnSTyM7lZIlWY1hYuYnSmnSlnD2s4KO87-rmrPsaQCKWJsCzO61Q/s640/DSCN0774.JPG" width="640" /></a></div>
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I love Paula Deen cookbooks! And this one has some really good recipes in it!! Fix-it and forget It, If you have a crockpot you need this cookbook!! It has every recipe you will ever need for your crockpot!<br />
Pampered Chef...Need I say more?<br />
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All you have to do to enter is follow the steps on the rafflecopter ! Good luck!!<br />
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The Giveaway will end Friday March 22<br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/59bc401/" id="rc-59bc401" rel="nofollow">a Rafflecopter giveaway</a><br />
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script><br />
Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com17tag:blogger.com,1999:blog-8636835945089468944.post-11975110757145835662013-03-14T22:21:00.000-04:002013-03-14T22:21:15.594-04:00Strawberry Tart ! In Honor of PI day I have made a lovely Strawberry Tart! Oh it is so light and tasty, just a delicate hint of lemon! It would be lovely for Easter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MnKC_K1NZ7fmqDrYeHY1Sh8UFVvdPzMTsA9P_EvezzBUrsWpf-XEX1KEhNP_uERVLymgQMzIfrNxg6MyfT-sqBGjZWjdfkYwF-7O0z8MwuraR9gowx3RYV5_jzcSkjue3Bwd6iMgq44/s1600/DSCN0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MnKC_K1NZ7fmqDrYeHY1Sh8UFVvdPzMTsA9P_EvezzBUrsWpf-XEX1KEhNP_uERVLymgQMzIfrNxg6MyfT-sqBGjZWjdfkYwF-7O0z8MwuraR9gowx3RYV5_jzcSkjue3Bwd6iMgq44/s640/DSCN0764.JPG" width="640" /></a></div>
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Recipe for crust:<br />
<span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">1 1/4 cups all-purpose flour</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">3 tablespoons sugar</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">1/2 teaspoon kosher salt</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">6 tablespoons (3/4 stick) cold unsalted butter, diced</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">2 tablespoons cold shortening (recommended: Crisco)</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 12.800000190734863px; line-height: 12px;">1/4 cup ice water</span><br />
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<span style="background-color: #efebdf;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Put everything but the water in a food processor and pulse until it resembles peas,</span></span></span><br />
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Add ice water through the tube and pulse until it comes together,</div>
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<span style="background-color: #efebdf;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Place on counter and form a ball and flatten slightly and put in refrigerator until for 30 mins. Roll out and place in tart shell,put a layer of parchment and then dried beans or pie weights and bake for 10 minutes in preheated oven at 375*, then remove parchment and beans and bake for 5 more minutes or until lightly browned. Set on counter to cool</span></span></span><br />
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<span style="background-color: #efebdf;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;"> </span></span></span><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Cream filling</span></span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">2 cups milk</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">1/3 cup corn starch</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">1/4 tsp salt</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">1/2 vanilla bean split</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">1 Tbl butter</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">the zest of half a lemon</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">3 egg yolks</span></span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Put all of the ingredients in a blender(except vanilla bean) or use an immersion blender and mix thoroughly. Pour in pan and add vanilla bean, cook stirring constantly on med heat until it thickens.</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">remove bean and scrape the beans out and add to the pan and stir in butter.</span></span><br />
<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Put plastic wrap on top of filling and cool.</span></span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">Fill tart shells and decorate with 2 pints of strawberries ! Enjoy!!</span></span><br />
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<span style="font-family: arial, helvetica, clean, sans-serif;"><span style="font-size: 12.800000190734863px; line-height: 12px;">I hope you enjoy it!!!</span></span>Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com5tag:blogger.com,1999:blog-8636835945089468944.post-89521224279717152322013-02-04T14:37:00.001-05:002013-02-04T14:41:37.738-05:00Favorite Cook Book<div class="separator" style="clear: both; text-align: center;">
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Do you have a favorite cook book? You know that "Go To" cookbook that has all those things you love to fix or that your Mom fixed.<br />
I love cookbooks, this is just a small selection of my cookbooks! I love to just sit and read them. There are so many more I would love to have ....But I need more shelves !<br />
My favorite "Go To" cookbook is not one of these slick new cookbooks with pretty pictures, and a fancy cover. Nope ! My favorite cookbook is a sad, sad looking thing,<br />
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Pages curled, stained...food dropped on it...<br />
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This is My Mom's coveted Betty Crocker cookbook! I have no idea what year it is...the covers are gone. Moms hand written notes are in it...her substitutions !<br />
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I look through it and remember the family meals we shared, the laughter, reading the recipe with Mom.<br />
I cherish this book! My kids want it .....They will have to wait , I am not done with it yet!!<br />
This is my favorite cookbook, What is yours?Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com8tag:blogger.com,1999:blog-8636835945089468944.post-63643661071463470532013-01-19T17:27:00.002-05:002013-01-19T17:27:50.538-05:00Shaklee Giveaway...<div style="text-align: center;">
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Hi there! Today I am so excited to introduce to to Julia Kendrick. She is a busy Mom of 3 Boys and loves to help other families live frugal and healthy! Today she is guest posting on my blog and going to tell you more about Shaklee and do a Giveaway for FIVE of my lucky readers! I LOVE Shaklee and use their Vitalizer, cleaning products, and Beauty products! Did you know that they are the #1 Nutrition Company in the US? I will turn it over to her and she can tell you more!<br />
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I am so humbled to be guest posting today on Nana Nita's!! I love her blog and her Facebook page too! <br />
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So, What is Shaklee you ask?</div>
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<span style="font-size: medium;">Today I am going to show you! :) </span></div>
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<span style="font-size: medium;">Shaklee has an awesome <a href="http://juliakendrick.myshaklee.com/us/en/products.php?sku=50456" style="color: #c6c6c6; text-decoration: none;">Get Clean line</a>. Once you switch to these safe, frugal and great working cleaners, you will never go back to the harmful and expensive ones you used before!</span></div>
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<span style="font-size: medium;">This Get Clean kit is $99 and will last you a long time. If you were to go to Walmart and buy the equivalent amount of cleaning products, you would spend over $3,400! So to say these last a long time...is an understatement. A long time and saves you A LOT of money.</span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"> Let's talk about safety for one. What other cleaners can your kids help you clean with that is completely safe? If my kids want to help me spray down the table, they can! We have 2 bathrooms, so they each wipe down a bathroom every day too! I would NEVER trust them with any other cleaner to do that. Too dangerous.</span><br />
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<span style="font-size: medium;">Also, dollar store cleaners do not even stand up in comparison to Shaklee Get Clean cleaners! Ours are frugal AND safe. Those ones on the left leave harmful carcinogens in your air and residue on the surfaces that you clean. I know I don't want that around my kids and where they are playing. </span></div>
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<span style="font-size: medium;">You can click <a href="http://juliakendrick.myshaklee.com/us/en/category.php?main_cat=HomeCare" style="color: #c6c6c6; text-decoration: none;">HERE</a> to see our Get clean line!</span></div>
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<span style="font-size: medium;">We also have our awesome <a href="http://juliakendrick.myshaklee.com/us/en/category.php?main_cat=Beauty" style="color: #c6c6c6; text-decoration: none;">Healthy Beauty line</a>. I use this stuff every day!! It lasts a long time too. Did you know that a lot of your beauty products contain harmful parabens? Shaklee's Enfuselle line is completely safe and paraben free. </span></div>
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<span style="font-size: medium;">I don't know about you but I am going with a safe beauty line. I don't need any cancer causing products.</span></div>
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<span style="font-size: large;">Nana Nita</span></div>
Julia Kendrickhttp://www.blogger.com/profile/04801873388349623586noreply@blogger.com3tag:blogger.com,1999:blog-8636835945089468944.post-74785313605404569652012-12-28T22:19:00.002-05:002012-12-28T22:19:52.192-05:00This is such a good flavor combination! I saw a recipe some time ago using Dulce De Leche, but in my little town in Virginia, I could not find it. So, I had to find a way to make it my own.<br />
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Caramel Banana Tart<br />
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Start out with a basic 9' pie crust recipe You can find mine here:<a href="http://nananitas.blogspot.com/2010/07/had-long-break-and-i-am-back.html" target="_blank">http://nananitas.blogspot.com/2010/07/had-long-break-and-i-am-back.html</a> Scroll down till you get to the pie crust recipe.<br />
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<span style="color: #5e5a57; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11px;"> </span><span style="font-size: 11.199999809265137px;">Ingredients</span><span style="font-size: 11px;"> </span></span></div>
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<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">3 ounces (6 tablespoons) unsalted butter</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup dark-brown sugar</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup heavy cream</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup cornstarch</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 teaspoon salt</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cups whole milk</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">4 large egg yolks</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon pure vanilla extract</li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">2 medium ripe banana's </li>
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Directions</h2>
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<ol class="content-multigroup-group-steps" style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; vertical-align: baseline;">
<li class="step first" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">On a lightly floured work surface, roll pie crust to 1/8-inch thickness. Fit into a 9-inch pie dish.( I used a tart pan) Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">Cool for 30 mins in the refrigerator </li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZVEaoWFFyGp5mN5FiwwMF8u9n3E_A2pqUu754cCsJWWlJhJt2Tf3S_zX1XN8RsYSfCZknL3ur6ogkl24sOUkft_DNctk2zM9s20pfL4QQBYfyYjJW7-KNbhsMYWR-ef-tFLl8ZkJ5gU/s1600/DSCN0498.JPG" imageanchor="1" style="line-height: 9.600000381469727px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZVEaoWFFyGp5mN5FiwwMF8u9n3E_A2pqUu754cCsJWWlJhJt2Tf3S_zX1XN8RsYSfCZknL3ur6ogkl24sOUkft_DNctk2zM9s20pfL4QQBYfyYjJW7-KNbhsMYWR-ef-tFLl8ZkJ5gU/s640/DSCN0498.JPG" width="640" /></a></li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">, then spoon a thin layer of Caramel onto bottom of crust and then a layer of sliced banana and repeat layering finishing with caramel.</li>
<li class="step" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A3DsXfwkjobFX_jTHZ4C9l74BGumH4fc5YYbRE0yASy0IZ0K8aBfE2YrjJM0l_yC2x8JJLCS8w-rLyqGg-uJjrsswcZiBftSfpzovCmO1GhEnSKhaYL4NGYV40PRIwZwItV5BkoxM-A/s1600/DSCN0499.JPG" imageanchor="1" style="line-height: 9.600000381469727px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A3DsXfwkjobFX_jTHZ4C9l74BGumH4fc5YYbRE0yASy0IZ0K8aBfE2YrjJM0l_yC2x8JJLCS8w-rLyqGg-uJjrsswcZiBftSfpzovCmO1GhEnSKhaYL4NGYV40PRIwZwItV5BkoxM-A/s640/DSCN0499.JPG" width="640" /></a></li>
<li class="step last" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;">I topped with cool whip. </li>
<li class="step last" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl-3JCXK8yHy1mwe9KqKM81O3VkJyk8Hv4XjTQ2GXRUEOAXGtui_bGwzHaa08l-dCUT516pi2qJRpOT0-QDt7KBC6CrXpy9lAEJsK_pJZxBVs3Aah9BNLCjwgvFJuA7lWTqbeIn-C2QU/s1600/DSCN0501.JPG" imageanchor="1" style="line-height: 9.600000381469727px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl-3JCXK8yHy1mwe9KqKM81O3VkJyk8Hv4XjTQ2GXRUEOAXGtui_bGwzHaa08l-dCUT516pi2qJRpOT0-QDt7KBC6CrXpy9lAEJsK_pJZxBVs3Aah9BNLCjwgvFJuA7lWTqbeIn-C2QU/s640/DSCN0501.JPG" width="640" /></a>This is so good! I did have just a bit of filling left over, so I might have had just a taste! :) I hope you Make this and love it like I do!! Till next time , Nana Nita </li>
<li class="step last" style="border: 0px; line-height: 16px; list-style-type: decimal; margin: 0px 0px 16px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li>
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Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com2tag:blogger.com,1999:blog-8636835945089468944.post-737333279612220182012-12-13T22:56:00.000-05:002012-12-13T23:00:00.623-05:00Maple Biscotti !!I love Biscotti! It is crunchy, not to sweet and so versatile! Once you have a basic recipe you can make them just about any flavor you like! Add nuts dried fruit,a glaze or sprinkle with sugar.
Here is what you will need:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAswm2q3blHg-ARlU5KvbVZFSjpL05Bx34JjI2NUWyL8VWK8SE-rV_nraaEhMCU6xvhd1rDAxtiDpuRDHSTGUh3dv8oN1YG2CxOgMVXa-w-6MOFovh0emfRpiXDrOyAjJ3dAhpSBiPvg/s1600/DSCN0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAswm2q3blHg-ARlU5KvbVZFSjpL05Bx34JjI2NUWyL8VWK8SE-rV_nraaEhMCU6xvhd1rDAxtiDpuRDHSTGUh3dv8oN1YG2CxOgMVXa-w-6MOFovh0emfRpiXDrOyAjJ3dAhpSBiPvg/s640/DSCN0403.JPG" width="640" /></a></div>
Add dry ingredients to large bowl and in a smaller bowl add oil, eggs Maple flavoring and beat to mix slightly, pour over dry. With a fork start incorporating wet into dry. This is going to seem like it is too dry, but keep working it, it will come together.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3tDjtIVPnXkczzoAs_PDF-atDkCD1Sdfh5yE_HjATisqxVi94ZK-Z5r1JiiGojXH6FgaZQYc9_mro7X8RaRhKOPubsg5TWJWfHCKk-imlHRdwC2I7RaZBXzk3T8o27yGJ-RfT_8GpmM/s1600/DSCN0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3tDjtIVPnXkczzoAs_PDF-atDkCD1Sdfh5yE_HjATisqxVi94ZK-Z5r1JiiGojXH6FgaZQYc9_mro7X8RaRhKOPubsg5TWJWfHCKk-imlHRdwC2I7RaZBXzk3T8o27yGJ-RfT_8GpmM/s640/DSCN0404.JPG" width="640" /></a></div>
Turn it out on a lightly floured surface and knead until it becomes smooth, about 5 minutes. Cut dough in half and roll into a log.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXExU75WdX7h0oY_qCu7sOhadS3B5GsLcpMMhCCoFX5ILRH2UPXYl6WrLxlsoUfBYt_O3FAl52w00eQXxpEC_C_wtIs3N6BXFLqoq_6RhdZ71_g6vhuHbxLAbeffCnuJMulKeQnNpZ9fU/s1600/DSCN0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXExU75WdX7h0oY_qCu7sOhadS3B5GsLcpMMhCCoFX5ILRH2UPXYl6WrLxlsoUfBYt_O3FAl52w00eQXxpEC_C_wtIs3N6BXFLqoq_6RhdZ71_g6vhuHbxLAbeffCnuJMulKeQnNpZ9fU/s640/DSCN0405.JPG" width="640" /></a></div>
roll it out to 8 inches,<br />
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And flatten it out to about 1/2 inch thick. Place both logs on a cookie sheet lined with parchment paper,<br />
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and bake at *350 for 30 minutes. Let cool for 15 minutes<br />
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Then slice on the diagonal and lower temperature to *325 and bake for another 10 to 15 minutes.<br />
I made a maple glaze to go on top, with 1 cup powdered sugar and maple flavoring ,cream and a splash of coffee.<br />
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These were so good, all you need is a cup of coffee!<br />
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Maple Biscotti<br />
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2 3/4 cup four<br />
1 cup sugar<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
1/4 cup sliced almonds<br />
1 Tbsp oil<br />
1 Tbsp maple flavoring<br />
3 eggs<br />
1 Tbsp soft butter<br />
<br />
<br />
In large bowl mix together dry ingredients, in a smaller bowl stir together eggs oil and maple flavoring. Pour over dry mixture, add butter and mix with fork until comes together enough to work with your hands, it will take a bit but keep working it. When it comes together put out on lightly floured surface and knead it for 5 minutes. Divide in half and roll into logs about 8 inches long and then flatten to 1/2 inch and put on parchment lined cookie sheet. Pre-heat oven to *350 and bake for 30 minutes . Lower oven temp to *325<br />
Let cool for 15 minutes and then slice on the diagonal,lay on cookie sheet and bake again for 10 to 15 minutes . Drizzle with glaze and sprinkle with almonds. (If you like them really dry and crunchy turn them over and bake again for another 10 minutes)<br />
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Glaze<br />
1 cup powdered sugar<br />
1 1/2 tsp maple flavoring<br />
1 to 2 Tbsp cream<br />
a splash of cold coffee<br />
mix until it is the pouring consistency<br />
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1/4 cup sliced almonds for sprinkling on top<br />
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You should smell these cooking! </div>
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Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-25768705664742637202012-12-03T15:41:00.000-05:002012-12-03T16:07:12.360-05:00My First Giveaway ! A Recipe and Fun with Rosemary!I have a great recipe for you! Chicken Calzone! It is really easy, you can do it ahead and refrigerate until ready to bake. I am calling this Greek cuisine, Or you can just call it tasty!<br />
I made this really easy pizza dough using 2 ingredients !! It will make one pizza or two medium calzones . No waiting to proof, no yeast, fool proof!<br />
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Easy pizza crust<br />
1 cup self rising flour (plus extra for board)<br />
1 cup Greek yogurt (I did not have greek so I used regular yogurt and just poured off the whey that comes to the top, it turned out fine. May need a bit more flour)<br />
Stir together and turn out on floured surface and knead for about 5 to 8 minutes. Bang you are done!<br />
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I just set it aside so I could get my filling together, But you can just roll and make a pizza at this point.<br />
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Here is what you will need for the filling: Feta cheese, Parmesan, Ricotta, black olives, garlic, 1 egg, red onion, mozzarella salt/ pepper, oregano, basil. And...<br />
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2 Chicken tenders (this has salt and pepper and olive oil over it) You can use rotisserie chicken if you prefer<br />
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Preheat a grill pan to cook your chicken<br />
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Just cook until you get nice color on the chicken (You don't have to cook it all the way through because it will bake in the oven)<br />
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In small skillet, saute onion,garlic and I added mushrooms at the last minute! Cooks prerogative ! Do you ever do that ? Just add stuff you think would taste good?<br />
Okay back to the recipe...<br />
In a bowl combine ricotta,beaten egg, chopped black olives, feta, Parmesan, mozzarella and the sauteed vegetables and chopped chicken.<br />
Add oregano and basil,stir to combine.<br />
Roll out half of the dough on a floured surface<br />
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Put all of the filling on half of the dough,<br />
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Make sure to leave about a half inch of dough on the edge.<br />
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Pull other half of the dough carefully over and crimp edges to seal, transfer to greased cookie sheet sprinkled with about a tsp of cornmeal.<br />
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Cut slits in the top and brush with olive oil and sprinkle with herbs (rosemary,oregano) and grate a bit of Parmesan cheese on top. At this point I covered it and put it in the refrigerator and I will bake for dinner tonight. Bake at 400* for about 20 to 30 minutes.<br />
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Chicken Calzone<br />
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Filling for the calzone<br />
1/4 cup ricotta cheese<br />
1/4 cup Parmesan (grated)<br />
1/2 cup mozzarella (grated)<br />
1 Tblsp feta cut up<br />
1/4 cup red onion chopped fine<br />
1/4 cup mushrooms chopped<br />
1 large clove garlic (grated)<br />
1 tsp dried oregano<br />
1/4 cup chopped black olives<br />
salt and pepper<br />
1 egg beaten<br />
2 chicken tenders or Rotisserie chicken about a 1/2 cup chopped ( if using tenders (season) use grill pan and brown and then chop up.<br />
Saute onion, garlic, mushrooms ,set aside. In bowl add cheeses and chicken, sauteed vegetables, egg and salt and pepper and herbs, mix together. Put in half of calzone and fold over and crimp. Cut slits in top and brush with olive oil and sprinkle with herbs and parmesan cheese. Bake in pre-heated oven 400* for 20 to 30 minutes . Yummy!<br />
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I made my own rosemary wreath for my kitchen today and it smelled so good in here! My hands still smell like rosemary! With just a few cuttings of fresh rosemary, some twine and green wire some ribbon and you can make one too!<br />
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You'll need 6 fairly long cuttings, what I did was braid 3 together and then used the wire to hold that and braid 3 more and wire those. Then I put the 2 of them together with wire, forming the circle. I used some cookie cutters and ribbon and hung it with twine! I love how it looks and smells!<br />
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I had some leftover, so an old bottle and ribbon (put water in it and change every couple of days to keep fresh) And there you go, so pretty! Would make a great hostess gift!<br />
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<br />
Now did I forget anything??? Oh yeah... My first giveaway!! I am so excited !! You can enter today, it will go till Monday December 10th! Winner will be announced that evening at 8:00 p.m. E.S.T.<br />
Here is what you can win:<br />
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Rooster Cutting board trimed in red,<br />
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A 7 piece rooster towel and potholder set and a package of paper straws! I can't wait to see who will win! All you have to do to win is enter the Rafflecopter! Good Luck!<br />
<br />
<a id="rc-59bc400" class="rafl" href="http://www.rafflecopter.com/rafl/display/59bc400/" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com5tag:blogger.com,1999:blog-8636835945089468944.post-30064912314144580282012-11-29T20:15:00.000-05:002012-11-29T20:17:14.158-05:00It Is Soup Weather, And Favorite Gadget...A Day Late And well you know...It is chilly here in Virginia ! My favorite time of the year....Soup season! It is the end of the month and funds are short, time to use the canning pantry for some awesome vegetable soup!<br />
I love to can and my husband likes to garden so... we were meant to be together! Our tomatoes went nuts this year, but the green beans dried up so I have had to buy green beans for the first time in 3 years!<br />
I found potatoes on sale and canned those up with celery and onions, I call this my soup base.<br />
Just have to add stock and a few other vegetables and you have soup!<br />
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Put all of this in a pot and simmer for a few hours and you will have some tasty soup that will warm you on a cold fall day! You can add whatever herbs you like ,I put a sprig of rosemary.<br />
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<br />
Add some crackers and sliced cheese ! Crusty bread would have been better but ...I am trying so hard to not make and <u>EAT</u> so much bread! Hope you enjoy!<br />
<br />
This weeks favorite gadget is late ...I am so sorry, I was not feeling my best this week. The gadget is not so much a gadget but ...A system.<br />
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This is the best thing I have ever put in my kitchen!! Before everything was stacked and you know the pan you needed was always on the bottom! To get anything I had to get down on my hands and knees... A miners hat...cover me I am going in!<br />
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Now everything is right at my fingertips! The racks pull out so easy!<br />
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And I have plenty of room for MORE pans!! Hmmmm more pans!<br />
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Love it! What is your favorite gadget?Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-85564063714840010192012-11-20T23:25:00.001-05:002012-11-20T23:30:34.758-05:00Melt In Your Mouth Butter Rolls!I don't even know where I got this recipe and I have made my own changes to it over the years. They are very versatile. If you shape them in rounds and space them so they are not touching, they make great Hamburger buns!<br />
These rolls just melt in your mouth and make you want to eat way more than you should, but hey, It's Thanksgiving you can jog on Friday!<br />
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Butter Rolls<br />
<br />
2 Pkgs active dry yeast (4 1/2 tsp)<br />
pinch of sugar<br />
2 cups warm water (110-115*)<br />
2 eggs, beaten<br />
1/2 cup sugar<br />
1/4 cup oil<br />
1/4 cup melted butter<br />
2 tsp salt<br />
6-7 cups all purpose flour<br />
<br />
Proof yeast: put yeast and pinch of sugar, warm water and in bowl and let set for 5 minutes.<br />
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Whisk eggs, 1/2 cup sugar, oil, butter, salt together.<br />
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Pour in large bowl with 3 cups of the flour and stir with wooden spoon<br />
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It will be lumpy, that's fine.<br />
Add flour 1/2 cup at a time stirring with a wooden spoon.<br />
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<br />
See It is thicker, but still lumpy. Add more flour, Sometime it takes all the flour and sometimes not,<br />
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I can't stir it with the spoon anymore, so turn it out onto a floured surface and knead by hand,<br />
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<br />
<br />
The best technique is to push dough away from yourself and fold over and push it away. Adding more flour until it is no longer sticky but not dry.<br />
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<div style="text-align: center;">
Knead until smooth and elastic, about 10 minutes (you may also do this in a stand mixer)</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
See how this is still a bit shaggy looking? Needs a little more kneading.</div>
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<div style="text-align: center;">
This is perfect! See how smooth? </div>
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Now at this point I put it in a buttered bowl and covered it with plastic wrap sprayed with pam, and put it in the fridge,(Or if you do it on the same day you plan to bake , continue with out refrigeration) I will get it out Thursday Morning and let it rise( it will take longer because it is cold) about 2 hours or until doubled. Then shape in to golf ball sized rolls and place on buttered sheet pan about 1/2 inch apart. Cover with towel and let rise till doubled in size (1 hour) Pre-heat oven to 350* and bake for 25 to 30 minutes. Immediately after they come out of the oven brush with butter (they are called butter rolls you know) at this point you may sprinkle with herbs . They are so good!</div>
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Enjoy!! Happy Thanksgiving!</div>
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See you next time ! </div>
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<span style="font-family: Georgia, Times New Roman, serif;">Nana Nita! </span></div>
Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-34832618401022533542012-11-19T16:59:00.001-05:002012-11-19T16:59:13.547-05:00Black Bean Soup!What can you fix that does not take alot of time , because you need to do all of that homemade baking and cooking? Well I fixed Black bean soup. It takes very little ingredients and most of them you will have on hand. It can be fixed ahead of time and then heated when you need it!<br />
Black Bean Soup<br />
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Here is what you need ,(not pictured :cumin,salt, pepper) Can also be done in the Crock Pot.<br />
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Here is what you do:<br />
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Add just a bit of olive oil in a pan and saute onion and garlic and jalapeno (if fresh) until onion is translucent.<br />
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Next add beans and salsa (I have home canned) about 1 cup and cumin and enough stock until the soup is your desired thickness. Squeeze a half lime in soup,Simmer for about an hour for flavors marry.<br />
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Here is what I serve with it : Chopped jalapenos, shredded Monterrey jack cheese, Guacamole and corn chips and Sour cream ( I did not serve sour cream, I am trying to cut back.) So tasty and good! I did not add meat but, you could add browned hamburger to it.<br />
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Here is the complete Recipe<br />
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Black Bean Soup<br />
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2 cans black beans<br />
beef stock<br />
1 large clove of garlic<br />
1/2 onion chopped<br />
1 tsp cumin<br />
1 lime<br />
1 jalapeno chopped (optional)<br />
1 cup salsa<br />
salt /pepper to taste<br />
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Saute onions garlic, jalapenos until translucent . Add beans, salsa, cumin, 1/2 lime (juice) and broth, salt and pepper to taste.<br />
Simmer for about 1 hour and serve or cool and store to serve during the craziness! <br />
<br />Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-79150408143208335112012-11-18T23:33:00.001-05:002013-02-25T18:34:43.669-05:00Homemade Primitive I have fallen in love with the primitive style of decorating! I didn't used to, but a dear friend of mine decorated her house in all primitives and it just grew on me! Her look is all primitive but, mine is a little bit eclectic.<br />
I have made a lot of my wall art myself, I could not find or afford the things I wanted so I would see it at flea markets and think, "I can make that". Here is a collection of things that I have made that have transformed my French country into Eclectic Primitive:<br />
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This is a old board that was on the ceiling on the back porch that we attached 4 of the old door knobs that no longer worked. I love the way they look ! Kind of whimsical on an angle, the neat thing about it is, that it was part of our house and it is a one of a kind.!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJLT-L0V6gwHs-XzCiqiJSAAPQre2NsZc0xwiee4NZKolQ33jbUXLK5_xWdyr0uUEBF5MpjqSXJF7HtR9Cu2tIoK8dtaevP4i7dibrXCRwrRGEfzlhUiMo-rUzAxvaTnW7KI9_VOD3xY/s1600/DSCN0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJLT-L0V6gwHs-XzCiqiJSAAPQre2NsZc0xwiee4NZKolQ33jbUXLK5_xWdyr0uUEBF5MpjqSXJF7HtR9Cu2tIoK8dtaevP4i7dibrXCRwrRGEfzlhUiMo-rUzAxvaTnW7KI9_VOD3xY/s640/DSCN0210.JPG" width="640" /></a><br />
This is another board from the ceiling, it could not be reused the way it was,so of course it was art! I love how it is kind of beat up. I have fallen in love with crows! I don't know why, they are kind of ugly, but I love to paint them on all kinds of things. This is one of my favorite pieces.<br />
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Do You have a band saw? My father gave me one some years ago and I love it.<br />
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A few minutes cutting it out and some paint and twine and your good to go! Do you like Roosters? I love them,<br />
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It is not perfect but, that is the beauty of it!<br />
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Made by you Monday!<br />
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These shelves are my favorite things in my living room, I bought one of them years ago and my Dear Husband made the other one to match. I was told the more stuff you put on it the better it will look!<br />
What is your style? Do you like primitives or do you like modern? How about the soft whites and pastels ? Let me know! <br />
Next week I will share some Turkey how to's and how I brine my TurkeyAnonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-13774478177398591682012-11-14T12:08:00.001-05:002012-11-14T12:14:56.846-05:00Vintage Soul Designs Giveaway » Flamingo Toes<a href="http://www.flamingotoes.com/2012/11/vintage-soul-designs-giveaway/">Vintage Soul Designs Giveaway » Flamingo Toes</a>: <br />
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You all want to head on over to Vintage Soul Designs and enter this giveaway! Although I am hesitant to tell you this, because It means You might win it and I won't!<br />
Her Stuff is beautiful!! You won't be disappointed!<br />
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You Know you want to enter!<br />
<br />Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-23084746980537764232012-11-12T13:08:00.001-05:002012-11-12T13:08:28.007-05:00Did You Know Monday'sI love using herbs and spices in my cooking, But did you know you should never add spices or herbs by shaking them from the bottle over the steaming pan?<br />
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Yeah, I know there is nothing cooking in this pan, but imagine if you will steam rising from the pan going up in your spice or herb bottle. The steam will get in your bottles and make your spices clump, your herbs could mold and cut their shelf life. I don't know about you but I pay to much for my spices and herbs for them not to last ! My Mom stores hers in the freezer, I don't unless it is something that I have a lot of and know that I won't use it quickly. I also don't store them in bottles, I get mine at a Amish store and they come in these lidded plastic containers:<br />
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They make it so much easier to see how much you have and because the opening is wide you can get your spoon into make measuring easier. I use kosher salt when cooking and baking and I was so fortunate to have a sweet lady give me this salt box to use. Her Husband made it!<br />
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It gets a little humid here in Virginia, and this keeps the salt nice and dry! <br />
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Hope you found today's "Did You Know Monday" helpful!<br />
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See you soon!<br />
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Nana Nita<br />
<br />Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-15950076449081584052012-11-10T20:59:00.000-05:002012-11-10T21:04:55.491-05:00My kitchen Remodel! I love my new kitchen! Not that there was anything wrong with it before:<br />
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But I did not like the dark counter tops and my back-splash together, I think it made it look to modern...I am not modern!<br />
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I kept thinking what would it look like to strip the cabinets and add a lighter color counter top? My wonderful husband likes to humor me and we worked for a week and a half getting it done, but boy was it worth it!<br />
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Now I have the Primitive country kitchen that i wanted!! I love being in this room, I wish I had a nice comfy easy chair to sit in...But alas ...no room!Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-59187473589651609842012-11-09T22:17:00.000-05:002012-11-10T11:50:29.617-05:00Trash to Treasure<div style="text-align: center;">
I love taking things that other people throw away and turning it into a treasure. We re-placed our old windows and just stuck them in the basement... Maybe we can do something with them someday! Well someday came and I saw this cool Idea on Pinterest and I thought (ding, ding, ding) I can do that!</div>
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While I was in the basement I saw a drawer from a cabinet that we aren't using and the way it was laying I thought, That would look great hanging on the wall as a shelf !<br />
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I love how they both turned out!</div>
Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com1tag:blogger.com,1999:blog-8636835945089468944.post-37404325376637998942012-11-09T21:33:00.001-05:002012-11-09T21:33:45.756-05:00A Delicious Bite !<br />
You have to make these great Appetizers'! <br />
They are called Snake Bites. It takes just 3 Ingredients!<br />
okay I’ll take it slow…<br />
Cut jalapenos in half and take out seeds and the veins.<br />
Then fill with cream cheese.<br />
Then cut bacon in thirds and wrap around jalapenos and bake @ 450 till bacon is crisp.<br />
eat and enjoy!Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com2tag:blogger.com,1999:blog-8636835945089468944.post-26269155411691798592011-12-05T20:14:00.001-05:002011-12-05T20:14:31.879-05:00Mayo or Miracle Whip?<p>For me it has to be Mayo and Hellmann’s is the best ! Here is a wonderful recipe featuring Hellmann’s!</p> <p> Parmesan Crusted    Chicken </p> <p> </p> <p>INGREDIENTS</p> <ul> <li>1/2 cup Hellmann's® or Best Foods® Real Mayonnaise</li> <li>1/4 cup grated Parmesan cheese</li> <li>4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)</li> <li>4 tsp. Italian seasoned dry bread crumbs</li> </ul> <p>INSTRUCTIONS</p> <ol> <li>Preheat oven to 425°.</li> <li>Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.</li> <li>Bake 20 minutes or until chicken is thoroughly cooked.</li> </ol> <br />Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise. <br />Cost per recipe*: $7.16 Cost per serving*: $1.79 <br />*Based on average retail prices at national supermarkets <br /><i><b>TIP:</b></i> Omit Parmesan cheese and have Magically Moist Chicken on table in less then 30 minutes. <br />Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6% <p> For me it has got to be Mayo! Hellmann’s is the best! </p> <p>You can make so many things with it!</p> <p> Check out this wonderful giveaway at  makeit-loveit.com</p> <p>Sponsored by Hellmann’s ! A $100 gift card to Cooking.com! Who could not use more cooking gadgets?  I know I am hoping Santa is going to bring me a set of knives and a French rolling pin!! </p> <p>Good luck !!</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com1tag:blogger.com,1999:blog-8636835945089468944.post-45866303283506343272011-02-17T21:38:00.001-05:002011-02-17T21:38:50.088-05:00Did you know? ….<p> </p> <p>Did you know you can make your own buttermilk?</p> <p>I am not talking about making sour milk by adding lemon juice or vinegar, I am talking real buttermilk. </p> <p>Take  1 cup of cultured buttermilk and put it in a quart jar and fill the jar the rest of the way with plain milk (whole or 2% ) put lid on and leave on counter top for 24 hours then refrigerate . Will keep up to 2 weeks . When you are down to your last cup of buttermilk add milk again and repeat. It is bottomless!! </p> <p> </p> <p>Did you know you can make your own yogurt? </p> <p>Crockpot Yogurt</p> <p>You don’t need a yogurt maker, just a Crockpot and 1/2 cup yogurt ,</p> <p>--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter) <br />--thick bath towel <br />The Directions. <br />This takes a while. Make your yogurt on a weekend day when you are home to monitor. <br />I used a 4 quart crockpot. This is so exciting. Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.</p> <p>Unplug your crockpot. Leave the cover on, and let it sit for 3 hours. <br />When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRmF-IWj2_aGKl88JHXO5fb8xvcelGRfjSoB7h2BSoceI0jSZFaE-bwPTG6z3bwWfLdCPGqFsjmkzWLbczEiJMLxpHI_edhdvx2VgYjwa0zqvsazBn9mh_0yQAi1VidQ102abWHBC-ZCw/s1600-h/IMG_8874.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRmF-IWj2_aGKl88JHXO5fb8xvcelGRfjSoB7h2BSoceI0jSZFaE-bwPTG6z3bwWfLdCPGqFsjmkzWLbczEiJMLxpHI_edhdvx2VgYjwa0zqvsazBn9mh_0yQAi1VidQ102abWHBC-ZCw/s200/IMG_8874.JPG" /></a> <br />Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. <br />Go to bed, or let it sit for 8 hours. <br />In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt. <br />Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. If you  want greek style yogurt, after it has been refrigerated put some cheese cloth in a strainer and and pour in yogurt  set up over a bowl to catch liquid. Put in fridge and let it set for a day ,discard the water that has drained off. The yogurt will be nice and thick. You can now flavor with fruit ,but I find it is better to do that as you are getting  ready  to serve . Just add chopped fruit and a little bit a of honey ,such a good tasty and healthful treat!</p> <p> </p> <p>Did you know …. You can make your own Granola?</p> <p> </p> <p>It is so good! Much better than what you get in a box and the money you save is crazy!!</p> <p><strong>Homemade Granola</strong> <br />3 1/2- cups uncooked old fashioned or quick oats <br />1 - stick + 1 tablespoon real butter <br />1/2 - 2/3 - cup honey (your preference) <br />1/4 - cup light brown sugar <br />1/4 - teaspoon salt <br />1 - teaspoon cinnamon sugar <br />1/2 - cup wheat germ <br />2 - tablespoons flax seed <br />1/2 - 3/4 - cup almond pieces <br />1/2 - 3/4 - cup pecan pieces <br />1/4 - cup sunflower seeds <br />1/2 - 3/4 - cup dried cranberries or other dried fruit <br />1/2 - cup raisins <br />First melt the butter in a 3 - quart saucepan over medium heat. Add the honey and salt and briefly heat with the butter until foamy and bubbly. In a separate bowl mix together the oatmeal, wheat germ, nuts, brown sugar and cinnamon sugar if adding dried cranberries and raisins add them as well. Turn off the heat and add the oatmeal mixture. Stir until everything is coated. Pour the mixture onto a lightly greased baking sheet. <br />Spread the mixture out evenly and pat down. Bake it at 375° for 10 minutes (watch carefully) It will be a golden brown color. Remove from the oven and let cool for about 10 minutes. After 10 minutes using a spatula or flipper slide it under the granola to loosen it a bit so it does not stick. Let cool on the baking sheet about 30 minutes then break into pieces and store in an airtight container.</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TV3brpIJvMI/AAAAAAAAA9E/awfdOG74zUA/s1600-h/023%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="023" border="0" alt="023" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TV3br864qRI/AAAAAAAAA9I/-BxyobppZ-k/023_thumb.jpg?imgmax=800" width="244" height="184" /></a> <br /></p> <p>So easy and the possibilities are endless. I did not have wheat germ and did not put it in,I just increased the oatmeal. You can change the kind of nut you want ,just any combination YOU like.</p> <p> </p> <p>I love the combination of pork and apples with onions,so good and it is sweet but savory.</p> <p>I made up a recipe with pork spare ribs and apples and put it it the Crockpot,So yummy! You could also put in a cast enameled pan like this:</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TV3bsV6YL0I/AAAAAAAAA9M/KLm5HfdVIGI/s1600-h/Picture%20094%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Picture 094" border="0" alt="Picture 094" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TV3bsoMUDtI/AAAAAAAAA9Q/E6YL33GxS4I/Picture%20094_thumb.jpg?imgmax=800" width="244" height="184" /></a>  </p> <p>My new pan from Paula Deen!!!  Did you hear me scream??? Okay back to the recipe!!</p> <p>4 pork spare ribs</p> <p>3 or 4 apples (cored and sliced)( I used home canned apples)</p> <p>1 large onion sliced thin(I used home canned caramelized onions)</p> <p>2 cloves of garlic minced</p> <p>1/4 cup brown sugar</p> <p>1 cup chicken broth</p> <p>salt /pepper</p> <p>fresh thyme</p> <p>If using the enamel pot , use a bit of oil and brown(salt and pepper) the ribs till brown on both sides,remove from pan and  and sauté the onions and garlic until they are Carmel colored. Add apples ,thyme and cook until tender.  Place the ribs on top  and add the broth and put lid on and place in 325*  oven  for  hours and check to see if the meat is fall off the bone tender. If not then cook for about 30 more minutes.  I served this with fried potatoes and Greens would have been really good with it.</p> <p>If using Crockpot ,put apples and onion ,garlic ,thyme in and place ribs(salt and pepper) on top. Add broth and cook for 6 hours on low and 4 on high. Mid way thru submerge the ribs down in the apples. Cook till the ribs are falling off the bone. </p> <p>So good!<a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TV3btKP-ARI/AAAAAAAAA9U/BEGnUTvkbj8/s1600-h/5027087201_5022f5d85f%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="5027087201_5022f5d85f" border="0" alt="5027087201_5022f5d85f" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TV3btTA7M2I/AAAAAAAAA9Y/s0aHWZ9vcr4/5027087201_5022f5d85f_thumb.jpg?imgmax=800" width="244" height="164" /></a> </p> <p> </p> <p>Tonight for dinner I made up this recipe for Queso Chicken soup. It was so creamy and spicy good!! It is a keeper!</p> <p>Queso Chicken Soup</p> <p> </p> <p>2 cans rotel tomatoes</p> <p>2 cans chicken stock</p> <p>1 onion chopped</p> <p>1 large garlic clove chopped fine</p> <p>2 chicken thighs</p> <p>1 jar of  Monterey Jack cheese mexican cheese sauce</p> <p>1 can black beans(drained and rinsed) </p> <p>1  1/2 tsp cumin</p> <p>salt/ pepper </p> <p>1/2 a brick of cream cheese in cubes</p> <p> </p> <p>This recipe is for a 4 quart slow cooker.</p> <p>Put chicken,rotel,onion,garlic, cumin, beans, broth, salt and pepper in crockpot and cook on low for six hours.</p> <p>take chicken out and let cool to de-bone. While chicken is cooling add cheese sauce and cream cheese. Stir to combine ,taste for seasonings and adjust.  Add chicken back in and let it heat back up. Serve with chips ,add hot sauce if desired.</p> <p>This was really good! Loved it!</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TV3btv0FxuI/AAAAAAAAA9c/b5-6dsgSF7Y/s1600-h/images%20%2849%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (49)" border="0" alt="images (49)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TV3buK9LjFI/AAAAAAAAA9g/qUma1wj_4Hk/images%20%2849%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p> </p> <p>Enjoy!</p> <p> Until next time!</p> <p>Nana Nita</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com2tag:blogger.com,1999:blog-8636835945089468944.post-64708270739670054412011-01-24T19:14:00.001-05:002011-01-24T19:32:46.966-05:00I Think I Might Be An Italian Or A Mexican!<p> </p> <p> </p> <p>I was born in Wisconsin, which is about as far from Mexico or Italy as can get ! I like a lot of your basic all American cuisine, but nine times out of ten I go for Mexican and Italian flavors. </p> <p>I wanted to make some soup, it is so versatile, the possibilities are  endless.  I was thinking about Tortilla soup but I was kind of chickened out. I had a pork roast in the freezer that called to me. I love Carnitas  and I thought, hey why not take all of those flavors and turn it into soup!</p> <p>Turns out I had to make up my own recipe because, apparently there is no such thing as Carnita soup! Who knew I was on the cutting edge!  </p> <p> </p> <p>Carnita Soup</p> <p>1 pork roast (trim some of the fat)</p> <p>4 cups chicken broth</p> <p>1 jalapeño chopped (with the seeds)</p> <p>1/2 bunch cilantro(chopped)</p> <p>1 onion chopped</p> <p>2 large garlic cloves chopped</p> <p>1 Tblsp cumin</p> <p>1 chipotle chili chopped with a bit of the sauce</p> <p>1 small can of green chilies</p> <p>salt/ pepper</p> <p>1 can of black beans (drained and rinsed)</p> <p>1 cup frozen corn  </p> <p>shredded  montery jack</p> <p>sour cream</p> <p>avocado (sliced) </p> <p>chips or heated tortillas </p> <p>1 lime sliced</p> <p> </p> <p>Take pork and rub it with salt, pepper and cumin,</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TT4VsZFDVZI/AAAAAAAAA8Q/kA5lOliu_eE/s1600-h/boston-butt%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="boston-butt" border="0" alt="boston-butt" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TT4VtEWphYI/AAAAAAAAA8U/HOsQJ5XsJ4E/boston-butt_thumb.jpg?imgmax=800" width="244" height="157" /></a> </p> <p>put it in Crockpot and pour the stock to the side of the roast,not on top. Add onion, garlic,chilies,peppers,cilantro(save some for garnish)and cook on low until meat is fall apart tender.</p> <p>Take meat out and and set aside. At this time you will want to get the fat off the top of your broth. (I did this part the day before and put the pork and the broth in the fridge and then you can lift the fat right off) I only used 1/3 of the pork for the soup, It was enough for us to have about 2 bowls each and some left over.  Add the beans,corn and 1/3 of the pork chopped.  Let it cook on low for four hours in the Crockpot. Taste  for seasoning and adjust, it will be spicy!</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TT4Vt2og6WI/AAAAAAAAA8Y/6f5-ZZpojh0/s1600-h/images%20%2843%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (43)" border="0" alt="images (43)" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TT4VupVu7AI/AAAAAAAAA8c/PjY1gcmIVFE/images%20%2843%29_thumb.jpg?imgmax=800" width="229" height="229" /></a> Serve with sour cream and and avocados and with chips, squeeze the lime in your bowl right before serving. Sprinkle with cilantro.</p> <p>Now you have 2/3 of  pork roast left over to play with.  Divide it in half and put in freezer bags and pop in the freezer,you will then be a leg up on a quick fix later on. I do this frequently because it is just my husband and I, most of the time a whole roast of anything is too much. I will probably take half and make enchiladas and the other half chop and fry and make carnitas. The possibilities are endless, just use your imagination and let me know what you can come up with.</p> <p>On to Italy, now bear in mind, I am not from Italy, so these are not authentic like your little Italian Grandma made. This is my recipe that I came up with and like. </p> <p>Italian Meatballs</p> <p>1 lbs ground beef</p> <p>bread crumbs (Italian style) </p> <p>1/4  onion grated</p> <p>2 large garlic cloves finely chopped</p> <p>1/4 C fresh shredded parmesan cheese </p> <p>2 eggs</p> <p>salt /pepper</p> <p>1 Tbls Italian seasoning ( I used my home grown, which is stronger than store bought so you may want to adjust to your taste)</p> <p>2 Tblsp milk</p> <p>In large bowl, mix meat, eggs, onion,garlic, salt, pepper, cheese . Add bread crumbs (the amount depends on the the feel ) about  1/2 cup or so. Add milk and mix but not to vigorously(it will make them tough)  you may have to add a bit more bread crumbs.</p> <p>In a non-stick skillet make a small little patty and cook it for you to taste. If it needs more salt or herbs you may adjust it now. ( do not skip this step, you will not know if you have seasoned properly if you don’t, and you can not season them after you cook all of them) </p> <p>I do not like big meat balls, I make them smaller than most. Make all of them up.<a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TT4VvrHtU-I/AAAAAAAAA8g/0Rx4C2Q1wLw/s1600-h/images%20%2845%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (45)" border="0" alt="images (45)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TT4Vv3RrzSI/AAAAAAAAA8k/bSy2Y78phkM/images%20%2845%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>At this point you may put them on a cookie sheet and freeze and use them later or :</p> <p>Brown in skillet.<a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TT4VwuHFFrI/AAAAAAAAA8o/sVp4zJHL66I/s1600-h/images%20%2844%29%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (44)" border="0" alt="images (44)" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TT4VxHmc4sI/AAAAAAAAA8s/KwotCHEW0kI/images%20%2844%29_thumb%5B6%5D.jpg?imgmax=800" width="219" height="201" /></a> Do this in batches , so you don’t overcrowd the meatballs. with a slotted spoon remove and drain.  Now at this point you may freeze them and use later or I put them in the Crockpot and put a quart jar of my homemade marina sauce on top and put on low for 4 hours.</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TT4Vxg5esLI/AAAAAAAAA8w/2YlKg3tTkGI/s1600-h/images%20%2846%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (46)" border="0" alt="images (46)" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TT4Vx3_8bKI/AAAAAAAAA80/FGDBu8WPwLQ/images%20%2846%29_thumb.jpg?imgmax=800" width="244" height="163" /></a> </p> <p>  I made Meatball subs.</p> <p><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TT4VyerkyjI/AAAAAAAAA84/LECr5PxvgHQ/s1600-h/images%20%2848%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (48)" border="0" alt="images (48)" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TT4Vy4nstVI/AAAAAAAAA88/JIOwQbXw4xc/images%20%2848%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Really tasty!  </p> <p> </p> <p>Until Next time!</p> <p> </p> <p>Nana Nita!</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-68074159864324771712011-01-14T09:21:00.001-05:002011-01-14T09:21:14.115-05:00Beef Stew, Crab Wantons and Jam….What??!!<p> </p> <p> </p> <p>These things do not go together,but It is what I have been up to.</p> <p>So here it goes….</p> <p> </p> <p>First things first,It has been cold and snowy and just seemed like a Beef Stew kind of day. I did not have a lot of the normal vegetables I usually use(peas,corn,green beans) so I improvised. I liked the changes, I hope you will too.</p> <p> </p> <p> </p> <p>Beef Stew</p> <p> </p> <p>1 lb of stew meat </p> <p>2 large carrots chopped</p> <p>1 medium onion chopped</p> <p>2 stalks celery chopped</p> <p>2 cloves garlic  minced</p> <p>2 cups sliced mushrooms</p> <p>1 tomato chopped</p> <p>4 cups beef broth</p> <p>salt /pepper </p> <p>1/2 flour</p> <p>oil</p> <p> </p> <p>Chop meat in to small bit sized pieces,<a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbsu9C1yI/AAAAAAAAA7A/FF_48jwH820/s1600-h/images2%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images2" border="0" alt="images2" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TTBbto5QriI/AAAAAAAAA7E/eSwDWK8u41k/images2_thumb.jpg?imgmax=800" width="244" height="164" /></a></p> <p>salt and pepper meat. In a lidded container put flour and meat and cover it shake to coat meat with flour. Shake off excess flour,set aside.</p> <p>In a heavy bottomed dutch oven put oil in to coat bottom of pan. Heat to med high,and put in half of the beef ,brown on all sides.</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbuKdEKtI/AAAAAAAAA7I/awFTLZwpMHo/s1600-h/images%20%2842%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (42)" border="0" alt="images (42)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbvFacZEI/AAAAAAAAA7M/kOq_nR0S58Y/images%20%2842%29_thumb.jpg?imgmax=800" width="227" height="171" /></a> <a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TTBbvY4SEOI/AAAAAAAAA7Q/-Jdk120shss/s1600-h/Browning-Meat-3548-300x266%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Browning-Meat-3548-300x266" border="0" alt="Browning-Meat-3548-300x266" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbwK4k9FI/AAAAAAAAA7U/ZjUzwVPggII/Browning-Meat-3548-300x266_thumb.jpg?imgmax=800" width="244" height="217" /></a> </p> <p>Remove with slotted spoon and repeat with remaining meat.</p> <p> <a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbwoYO6bI/AAAAAAAAA7Y/_7mdNoqn9d0/s1600-h/2340355232_0e595ec1e4%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="2340355232_0e595ec1e4" border="0" alt="2340355232_0e595ec1e4" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TTBbw7BU_bI/AAAAAAAAA7c/qIN6kLcPFqI/2340355232_0e595ec1e4_thumb.jpg?imgmax=800" width="244" height="184" /></a>   </p> <p>Add more oil if needed and sauté vegetables except the tomato, until the onions are tender. Add the beef back to pot and add the tomatoes and the broth.  Bring to boil and turn temperature down to simmer and simmer for 4 hours until meat is tender. The broth will thicken as it simmers. Taste for seasoning. We really liked the addition of the mushrooms,so good and beefy.</p> <p> <a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbxXoLotI/AAAAAAAAA7g/fZ2FeR4U7mA/s1600-h/images%20%2837%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (37)" border="0" alt="images (37)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbxsdKYxI/AAAAAAAAA7k/4Anok4wkASc/images%20%2837%29_thumb.jpg?imgmax=800" width="229" height="229" /></a></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p> </p> <p> </p> <p>I love Chinese food! Those little Crab Ragoons are so good,I had to come up with a way to make them at home.</p> <p>These are baked not fried so in my simple mind they are HEALTHY! Do not judge me. The entire package of cream cheese means nothing, I mean these are small bites….Lets move on.</p> <p></p> <p> </p> <p>Creamy Wantons</p> <p> </p> <p>1 (8 oz. ) package cream cheese ,softened</p> <p>1/4 cup plain bread crumbs( I used Panko )</p> <p>1 small clove garlic (minced)</p> <p>1 tsp sugar</p> <p>1 pinch of salt</p> <p>2 cups imitation crabmeat (about 3/4 lb)</p> <p>30 refrigerated wanton wrappers</p> <p> </p> <p>Pre-heat oven to 350* coat a baking sheet with nonstick cooking spray</p> <p>In food processor put crab meat and garlic, bread crumbs,and cream cheese. Pulse till combined..</p> <p>Place 1 tsp crab mixture in center of each wanton.</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbyI5oBcI/AAAAAAAAA7o/XpkiXIFXyi8/s1600-h/images%20%2841%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (41)" border="0" alt="images (41)" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TTBbyavxANI/AAAAAAAAA7s/f8XrdoXV-kg/images%20%2841%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p> brush the edges lightly with water then fold in half (one point to point) and press to seal..</p> <p> <a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TTBby5j-BTI/AAAAAAAAA7w/_IVBglP-DIU/s1600-h/images%20%2840%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (40)" border="0" alt="images (40)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBbzqLuhFI/AAAAAAAAA70/0-DZk4ilri4/images%20%2840%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Place on the cookie sheet.</p> <p> </p> <p>Bake for 20 to 25 minutes until golden,turning once  halfway thru baking.</p> <p> </p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBb0KGofII/AAAAAAAAA74/lnSjkDFGlEc/s1600-h/Picture%20083%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Picture 083" border="0" alt="Picture 083" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TTBb0XjvWGI/AAAAAAAAA78/kuUym9XInHw/Picture%20083_thumb.jpg?imgmax=800" width="244" height="184" /></a></p> <p>These are really good! You could use Duck sauce to dip theses in,Ummm. I did not have any but yummy!</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TTBb005Sl_I/AAAAAAAAA8A/YX2e6shcYIw/s1600-h/Picture%20086%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Picture 086" border="0" alt="Picture 086" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TTBb1b0xdzI/AAAAAAAAA8E/zpzPdkDoY_0/Picture%20086_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>If you really wanted to, you could pan fry,I won’t tell!</p> <p>(Note) I put the filling in a container and keep in fridge,then as a snack ,you can just make up some as needed. I don’t know how they would do to make up ahead and freeze I’ll get back to you on that. </p> <p> </p> <p>Now on to the Jam…. I love to make jam, the possibilities are endless, Just think of the combinations of fruit,once you learn the method it is easy!</p> <p> </p> <p>Christmas Jam</p> <p>Okay, I know Christmas is over ,but sometimes you have big plans and buy all the stuff to do something and then you forget to do it. So….to keep from having all the fruit go bad you make Christmas Jam in January…just let the season continue.</p> <p> </p> <p>2 cups fresh cranberries</p> <p>1 medium orange</p> <p>1/2 cup water</p> <p>1 (10 oz) frozen strawberries,thawed and crushed</p> <p>3 cups sugar or more</p> <p>2 pouches liquid pectin</p> <p>1 Tbsp butter</p> <p> </p> <p>Zest orange  into cranberries in the food processor,then discard peel and chop the orange and put in processor ,pulse to desired texture. Then throw in the strawberries and give a quick chop,then mix sugar in pan,add water and butter. Cook over low heat for 2 minutes,stirring constantly.(at this point I tasted the jam for sweetness, mine needed more sugar, it is to be sweet/tart but not that tart. So taste and add sugar as needed) Bring to a rolling boil for 1 minute. Remove from heat and stir in pectin. Stir for 4 to 5 minute:pour into sterile jars,leaving 1/4'”headspace. Wipe jar rims,adjust lids and rings . Water bath 10 minutes.</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TTBb1ilTwVI/AAAAAAAAA8I/sWY7dP8lgwY/s1600-h/Picture%20085%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Picture 085" border="0" alt="Picture 085" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TTBb2FJ-FNI/AAAAAAAAA8M/CUmLc2ofWuE/Picture%20085_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>See how pretty  it is in the jar? Christmas red ..or hey how about Valentines Day red ??Yeah …um ..that’s what I meant …</p> <p>Valentines Day Jam..See I am ahead of the game!</p> <p>Enjoy ,until next time!</p> <p> </p> <p>Nana Nita</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com1tag:blogger.com,1999:blog-8636835945089468944.post-22427856831730348672010-12-26T22:25:00.001-05:002010-12-26T22:25:27.432-05:00Christmas Dinner<p> </p> <p>I am not a fan of turkey and Christmas is to close to Thanksgiving to have turkey again. I really like pork roast ( and it was on sale) so that is what I fixed. I like a dry roast rub, I  am not a fan of  Crockpot pork roast.  It is really good done in a cast iron skillet, then it gets nice and brown on the bottom and the juice  makes a great pan sauce.</p> <p> </p> <p>Pork Roast with Greek dry rub</p> <p> </p> <p>The rub</p> <p>4  large garlic cloves chopped fine</p> <p>2  Tblsp fresh rosemary chopped fine</p> <p>3  Tblsp kosher salt</p> <p>1 tsp freshly ground black pepper</p> <p>1 tsp fresh oregano chopped</p> <p>1 tsp lemon zest  </p> <p> </p> <p>You can use this on pork, chicken or beef.</p> <p>1 6 lbs pork roast (not loin)</p> <p>I like  to rub the meat down with some olive oil,then with the rub,on a cookie sheet spread some of the rub in the bottom and roll the roast around on it . Put more rub as needed to thoroughly cat all sides of roast.  Save the left over rub if any in a jar with a good sealing lid and put it the freezer. </p> <p>I like to use a deep cast iron skillet<a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHGOZElQI/AAAAAAAAA6M/fy5_QebhUmw/s1600-h/images%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images" border="0" alt="images" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHGcGHDZI/AAAAAAAAA6Q/XhzHfSwl5HM/images_thumb.jpg?imgmax=800" width="244" height="183" /></a> </p> <p>This one also has ridges, so it will keep the meat out of the grease.</p> <p>Place the pork roast in skillet after you have rubbed it down and place it fat side up. </p> <p> </p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHG7ItZsI/AAAAAAAAA6U/SRQTyhXwqsc/s1600-h/images%20%2830%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (30)" border="0" alt="images (30)" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TRgHHTD06SI/AAAAAAAAA6Y/1DDSeNEnpYQ/images%20%2830%29_thumb.jpg?imgmax=800" width="244" height="184" /></a></p> <p>Set oven to  *325 and roast for 20 to 30 minutes per pound or until juices run clear, but don’t over cook. </p> <p>Take roast out and cover with foil to rest.</p> <p><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TRgHH2ukDOI/AAAAAAAAA6c/-NBWZlOjsYA/s1600-h/images%20%2831%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (31)" border="0" alt="images (31)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TRgHIegW9jI/AAAAAAAAA6g/EguRfIbXttc/images%20%2831%29_thumb.jpg?imgmax=800" width="176" height="176" /></a> I like to serve this with the juice from the pan. When you remove the meat from the pan, place pan on med. heat. Add about 1 to 2 cups water(I use the water that I discarded from potatoes) and simmer,use a whisk to get bits up off the bottom of the pan. If you like you may add abit a thickener (1 Tblsp cornstarch in a little water and add to pan) Taste for seasoning and adjust. I can not convey to you how good this is!  As you slice this you will have to restrain yourself to keep from just nibbling it all away!</p> <p>I served the Pork with cheesy mashed potatoes. This is a recipe I made up and we really like it especially if I am not serving gravy. You can make this with leftover mashed potatoes, but who has leftover mashed potatoes??</p> <p>Cheesy Mashed Potatoes</p> <p>4 large  potatoes (chopped)you may leave skins on if you like,I have done it both ways.</p> <p>2 large cloves of garlic (whole and pealed)</p> <p>1 1/2 cup shredded cheddar cheese</p> <p>1 cup sour cream</p> <p>1/4 cup fresh parmesan cheese</p> <p>1/2 to 1 cup cream </p> <p>1/4 stick of (real butter)</p> <p>salt to taste  </p> <p>1 tsp fresh cracked pepper</p> <p> </p> <p> </p> <p> </p> <p>Place potatoes and garlic (whole and pealed) in large pan and enough water to cover the potatoes. Boil until potatoes are fork tender,drain off water (save water for pan sauce ), make sure you don’t discard garlic.</p> <p>Pre heat oven to *350</p> <p>Mash the potatoes and garlic, salt and pepper. Add the  sour cream and 1/2 cup cheddar and the parmesan cheese. Mix in thoroughly, slowly add the cream until mashed potato consistency, taste for seasoning.  In a buttered casserole dish 13x9, put the potato mixture in dish and top with remaining shredded cheese, bake till cheese lightly browns and melts and potatoes are hot thru.</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHIqdKl2I/AAAAAAAAA6k/R5yegOrJCpo/s1600-h/images%20%2833%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (33)" border="0" alt="images (33)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHJCB8JxI/AAAAAAAAA6o/ys6QIiGEA0E/images%20%2833%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>You will notice that this dish is not low fat! You are not going to eat this everyday ! It is a holiday, you can work out twice the next day!  </p> <p>I served Sautéed Garlic Green  Beans as another side.<a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TRgHJZjVsEI/AAAAAAAAA6s/TPyZzh7yE5M/s1600-h/images%20%2834%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (34)" border="0" alt="images (34)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TRgHJpBtbZI/AAAAAAAAA6w/CXagNPqDW68/images%20%2834%29_thumb.jpg?imgmax=800" width="208" height="208" /></a></p> <p>These are so good and easy to fix. I just open a quart of green beans, drain or 2 cans, 1 garlic clove chopped. In non-stick skillet melt a bit of butter over medium heat, add garlic and stir, cook till softened. Add green beans and salt and pepper. I like to cook the beans until they get a bit of color on them. </p> <p>These are some of my favorite recipes!  The pork roast is so easy and leftovers are great!!! How can you go wrong with cheese and potatoes???  </p> <p>I hope you try some of these recipes, you won’t regret it!</p> <p> </p> <p>Until next time!</p> <p> </p> <p>Nana Nita</p> <p> </p> <p> </p> <p> </p> <p> </p> <p>   </p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TRgHG7ItZsI/AAAAAAAAA6U/SRQTyhXwqsc/s1600-h/images%20%2830%29%5B2%5D.jpg"></a></p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com1tag:blogger.com,1999:blog-8636835945089468944.post-62923961885547604432010-12-18T12:44:00.001-05:002010-12-18T12:44:10.658-05:00Comfort Food<p> </p> <p> </p> <p>It is not yet Winter, but Fall does not know that. It has snowed, iced, the wind has blown, it has been below freezing more often than not!  So, we need some warmth,some comfort. What has more comfort that soup? Creamy, warm, filling goodness.  </p> <p> As a child, anytime I was sick Mom would fix me Campbell's Cream of Chicken soup with toast . I did not like the chunks of chicken in it and she would take them out. :) It always made me feel better.  I still love Cream of Chicken soup but, I don’t like it from the can, I like a bit more in it now, even chunks of chicken!</p> <p>This is my version of the soup:</p> <p> </p> <p>Lanita’s Cream Of Chicken Soup</p> <p> </p> <p>This is for a smaller Crockpot.</p> <p> </p> <p>2 chicken thighs</p> <p>2 cans chicken broth</p> <p>2 large carrots, chopped</p> <p>1 small onion chopped</p> <p>1 stalk of celery,chopped (with some of the leaves)</p> <p>1 clove garlic, chopped</p> <p>2 potatoes peeled and chopped</p> <p>salt and pepper</p> <p>1 cup cream</p> <p>2 Tblsp cornstarch</p> <p>You can add any vegetable you would like, but I like it kind of plain, not a lot of stuff.</p> <p> </p> <p>Cook on high for 6 hours(if your chicken is frozen) or until chicken is tender.</p> <p>Take chicken out of Crockpot and let cool.  Take a potato masher and slightly mash the potatoes to give creamier texture. I had about a cup and a half of leftover white gravy from last nights fried chicken, I added that to make “cream” part of chicken. If you don’t have any white gravy hanging around, use 1 cup heavy cream, stir in cornstarch into cream to make slurry and pour into soup. Cover and let it cook on high for 30 more minutes. While that cooks debone chicken and tear into small bite sized pieces and add back into soup. Check for seasoning and thickness, if it is not thick enough you can use about 1/4 cup water and 1 Tblsp cornstarch add to soup to thicken,cook abit longer.</p> <p> <a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQzy3rRI-YI/AAAAAAAAA5I/6AheqapYR5w/s1600-h/cream-chicken-and-rice-soup-3-450%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="cream-chicken-and-rice-soup-3-450" border="0" alt="cream-chicken-and-rice-soup-3-450" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TQzy4CamSoI/AAAAAAAAA5M/fZpjaNZWsww/cream-chicken-and-rice-soup-3-450_thumb.jpg?imgmax=800" width="244" height="244" /></a> </p> <p>This is a satisfying, comforting wonderful bowl of soup. I served this with  Cheese biscuits,yum! <a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQzy4d-1dcI/AAAAAAAAA5Q/4av9XScy9MQ/s1600-h/good-biscuit-1%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="good-biscuit-1" border="0" alt="good-biscuit-1" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQzy4jcGv1I/AAAAAAAAA5U/O8cEbU4bAUQ/good-biscuit-1_thumb.jpg?imgmax=800" width="244" height="206" /></a> </p> <p></p> <p>I have a confession, I can not make biscuits!! I have tried and I just can’t !  They always turn out like hockey pucks!!!They are not bad tasting ,just crunchy!  I think you should  cut some slack here, I make homemade bread, pastry, and all kinds of other stuff, I just can’t produce a fluffy biscuit!</p> <p> So…… I came across the most wonderful thing, Southern  Biscuit mix Formula L! All you do is mix it with buttermilk. <a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TQzy43Ix5SI/AAAAAAAAA5Y/bH2YnEr30Es/s1600-h/images%20%2828%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (28)" border="0" alt="images (28)" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TQzy5DmxQ3I/AAAAAAAAA5c/Ibu4OFWRoYQ/images%20%2828%29_thumb.jpg?imgmax=800" width="222" height="235" /></a> </p> <p>You can’t mess these up! Just follow the recipe for cheese biscuits on the back of the bag.   You could add Jalapeños or onions, garlic. The possibilities are endless! </p> <p>   The left over soup can be turned into chicken pot pie. Add abit more chicken and thickening, heat through and put in casserole dish and top with raw biscuits and bake till bubbly. </p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TQzy5kszlxI/AAAAAAAAA5g/G4I4VRjw7DU/s1600-h/m_chickenPotPie%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="m_chickenPotPie" border="0" alt="m_chickenPotPie" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TQzy5yhy1sI/AAAAAAAAA5k/uRRVRwRZxkQ/m_chickenPotPie_thumb.jpg?imgmax=800" width="159" height="143" /></a>  </p> <p>If you don’t have enough soup leftover for a big casserole then aren’t these individual one cute?<a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TQzy6AojYCI/AAAAAAAAA5o/Zg2ah21OvSc/s1600-h/images%20%2829%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="images (29)" border="0" alt="images (29)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TQzy6TMqnfI/AAAAAAAAA5s/txwDAa8Rz1Q/images%20%2829%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Yummy!</p> <p>Enjoy!  Until next time !</p> <p> </p> <p>Nana Nita</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-84993273554240147402010-12-11T20:22:00.000-05:002010-12-11T21:20:09.843-05:00Let The Baking Begin!!<p> </p> <p> </p> <p>Usually by now I have just about every kind of cookie imaginable made and in my freezer. I just have not been in the mood to bake this year …I don’t know why.  But Thursday morning I got the bug…the baking bug! I saw the recipe for Mexican Wedding Cookies and I thought I have to make theses and that led to the day of baking!</p> <p> </p> <p>Mexican Wedding Cookies!</p> <p> </p> <p> </p> <p>You can make these cookies with wild black walnuts, pecans, hazelnuts, hickory or butternuts -- all will work fine.</p> <h5>INGREDIENTS</h5> <ul> <li>1 cup all-purpose or cake flour </li> <li>1 1/2 cups walnuts, finely chopped </li> <li>2-3 Tbsp sugar </li> <li>1 teaspoon vanilla extract </li> <li>1/4 pound butter (at room temperature) </li> <li>Pinch of salt </li> <li>Powdered sugar, to coat (about 1 cup) </li> </ul> <h5>METHOD</h5> <p><b>1</b> Preheat the oven to 300°F and prepare a large cookie sheet.</p> <p><b>2</b> Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.</p> <p><b>3</b> Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar.</p> <p>This recipe doubles or triples very well and you can freeze them after they have been rolled in sugar.</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkcS2RQgI/AAAAAAAAA3g/yUrl-tF-t-Y/s1600-h/Picture%20045%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 045" border="0" alt="Picture 045" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQkc8y1vTI/AAAAAAAAA3k/At5A7gNmrW8/Picture%20045_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Set aside on a rack to cool completely. When cool, dust again in powdered sugar.</p> <p>Makes about 20 cookies.</p> <p><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQkdqmx03I/AAAAAAAAA3o/ZjmVbpFS0Fg/s1600-h/Picture%20046%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 046" border="0" alt="Picture 046" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQkd099MEI/AAAAAAAAA3s/CuEA8QApo2E/Picture%20046_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p></p> <p>These are crispy and light and yummy!! </p> <p>If you leave these out for Santa (wink, wink) He will be most happy! But everyone will know if you sneak a cookie, because of the powdered sugar!!! So wipe your mouth!  :)</p> <p> </p> <p>Last year I made Apple Braids and they were a big hit. I thought I would change it up a bit this time. Everyone has left over cranberries sauce from Thanksgiving, right? …Or in my case I forgot to serve it!!! Oh well….Now I can add it to the BRAIDS and change it up a bit. </p> <p> </p> <p>Cranberry Apple Braid</p> <ul> <li>6 1/2 - 7 cups flour </li> <li>1/2 cup sugar </li> <li>2 tsp. salt </li> <li>2 Tbsp. instant yeast </li> <li>1 1/2 cups milk </li> <li>1/2 cup butter or margarine </li> <li>2 eggs </li> </ul> Apple Filling <ul> <li>2 1/2 cups peeled, finely chopped apple </li> <li>1 cup Cranberry Relish (See prior post for recipe) </li> <li>1 cup firmly packed brown sugar </li> <li>1/2 tsp. salt </li> <li>1/2 tsp cinnamon </li> <li>1/2 cup finely chopped pecans (opt.) </li> </ul> <ol> <li>In large mixer bowl, combine 2 cups flour, sugar, salt, and dry yeast. </li> <li>In 4 cup glass measuring cup, microwave milk and butter until milk is warm and butter has begun to melt. (or warm it in a saucepan on the stove) </li> <li>Add warm milk to mixing bowl and mix on low </li> <li>Add slightly beaten eggs and continue to mix until well moistened. </li> <li>Mix for 3 minutes. </li> <li>Change to dough hook and then add remaining flour to make a stiff dough. </li> <li>Continue to mix or knead by hand for 5 minutes until dough is smooth and elastic. </li> <li>Place dough in a greased bowl, turning to grease top. </li> <li>Cover and let rise in a warm place until light and doubled in size. (I usually do this in the oven which I have warmed to 170 degrees and then turned off.) </li> <li>Line 2 cookie sheets (with edges) with parchment paper. </li> <li>Prepare Apple Cranberry: In saucepan, combine all filling ingredients except pecans. Bring to a boil over medium heat. Boil at least 5 minutes, stirring frequently or until it thickens somewhat. Cool </li> <li><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkeUjpKhI/AAAAAAAAA3w/0qJSeL3FSo4/s1600-h/Picture%20042%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 042" border="0" alt="Picture 042" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQke1p160I/AAAAAAAAA34/lfOQX6zayQU/Picture%20042_thumb.jpg?imgmax=800" width="244" height="184" /></a> </li> <li>Punch down dough and divide in half. (or into 3 sections) I have also made 6 small braids, they freeze well after baking. Just thaw and warm in oven @250 covered in foil and then put on glaze. </li> <li>Roll each section into a rectangle and place on cookie sheet. </li> <li>Spread centre third of each rectangle with Raisin Apple Filling (see picture below). </li> <li><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQkfsq9toI/AAAAAAAAA38/GAcTUNXSRF0/s1600-h/IMG_0198-a%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0198-a" border="0" alt="IMG_0198-a" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQkf5qBqkI/AAAAAAAAA4A/YttcLmlT2aA/IMG_0198-a_thumb.jpg?imgmax=800" width="244" height="164" /></a> </li> <li>Using a pizza cutter, cut dough diagonally at 1 inch intervals on both sides of filling. </li> <li>Fold opposite strips of dough over filling, crossing in centre. (see picture below) </li> <li><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQkgYhWDeI/AAAAAAAAA4E/Pt7PaVsvaqg/s1600-h/Dec%2018%2008%20008%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Dec 18 08 008" border="0" alt="Dec 18 08 008" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkgtq47dI/AAAAAAAAA4I/TSQp5oDZlLw/Dec%2018%2008%20008_thumb.jpg?imgmax=800" width="244" height="184" /></a> </li> <li>Seal ends of each braid. </li> <li>Cover and let rise in warm place until light and doubled in size. </li> <li>Bake at 350 degrees for 20-30 minutes or until golden brown. </li> <li>Remove to racks and cool. </li> <li>Ice and decorate as desired. </li> <li><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQkhUWreAI/AAAAAAAAA4M/AtNZQpQd3oY/s1600-h/Picture%20011%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 011" border="0" alt="Picture 011" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TQQkhs13QZI/AAAAAAAAA4Q/BA6-wyzfx68/Picture%20011_thumb.jpg?imgmax=800" width="244" height="184" /></a> </li> <li>You could fill these with just about any fruit filling. I have put sweetened cream cheese and then topped with different jams. They are great this way! Cheese Danish! </li> </ol> <p>Enjoy with coffee for breakfast or and afternoon delight!</p> <p> </p> <p>I made sweet rolls next! These are to die for, ooey, gooey, goodness! </p> <p> </p> <p>Sweet Rolls</p> <p>This recipe will make 40 to 50 rolls, I halved the recipe and had no problems. </p> <ul> <li>1 quart Whole Milk </li> <li>1 cup Vegetable Oil </li> <li>1 cup Sugar </li> <li>2 packages Active Dry Yeast </li> <li>8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour </li> <li>1 teaspoon (heaping) Baking Powder </li> <li>1 teaspoon (scant) Baking Soda </li> <li>1 Tablespoon (heaping) Salt </li> <li>Plenty Of Melted Butter </li> <li>2 cups Sugar ( you can use brown sugar as well) </li> <li>Generous Sprinkling Of Cinnamon </li> <li>(optional: nuts, raisins) </li> <li>_____ </li> <li>FROSTING: </li> <li>1 bag Powdered Sugar </li> <li>2 tsp vanilla </li> <li>½ cups Milk </li> <li>¼ cups Melted Butter </li> <li>⅛ teaspoons Salt </li> </ul> <h6>Preparation Instructions</h6> <p>Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point).</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkiD7G24I/AAAAAAAAA4U/Pb7Ne21H15U/s1600-h/Picture%20043%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 043" border="0" alt="Picture 043" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TQQkiWgIL4I/AAAAAAAAA4Y/UOwnBr3x_iM/Picture%20043_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Turn off heat and leave to cool 45 minutes to 1 hour.</p> <p>When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.</p> <p>After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).</p> <p>When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.</p> <p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkjMryVkI/AAAAAAAAA4c/1uEPJplRrLM/s1600-h/cinnamonswirltutorial1sm%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="cinnamonswirltutorial1sm" border="0" alt="cinnamonswirltutorial1sm" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TQQkjmXEXmI/AAAAAAAAA4g/C8hxZ3n61sg/cinnamonswirltutorial1sm_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.<a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQkkBkA8iI/AAAAAAAAA4k/3OuUPB63Jv0/s1600-h/cinnamonswirltutorial3%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="cinnamonswirltutorial3" border="0" alt="cinnamonswirltutorial3" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQkkghtrqI/AAAAAAAAA4o/kMZ64AoRyUk/cinnamonswirltutorial3_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Make sure you get the cinnamon and sugar all the way to the edge,not like I have done here. </p> <p>Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.</p> <p><a href="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQklDhngRI/AAAAAAAAA4s/Jqb02y9A0Kw/s1600-h/images%20%2825%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (25)" border="0" alt="images (25)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQkloFV1nI/AAAAAAAAA4w/oLU2X9ws88M/images%20%2825%29_thumb.jpg?imgmax=800" width="244" height="163" /></a> </p> <p>Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TQQkmHGphsI/AAAAAAAAA40/w4IHdGpA2f8/s1600-h/images%20%2826%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (26)" border="0" alt="images (26)" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TQQknAjwvcI/AAAAAAAAA44/IS1HBY_g-WA/images%20%2826%29_thumb.jpg?imgmax=800" width="244" height="165" /></a> </p> <p>Repeat this process with the other half of the dough.</p> <p>(At this point you can cover with foil and put in freezer. When ready to bake set out in refrigerator the day before to thaw.In the morning set on counter and let rise for 3o minutes, then follow baking instructions. )</p> <p>Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.</p> <p>For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.</p> <p>(You can let cool and freeze them and set out and heat at @250 till warm.</p> <p>Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TQQknSpAEkI/AAAAAAAAA48/gRigh2NLj4s/s1600-h/images%20%2827%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (27)" border="0" alt="images (27)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TQQknlq91WI/AAAAAAAAA5A/inl8Ovv3Gro/images%20%2827%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Theses are the best rolls I have ever made!</p> <p>Maybe I can have another day of baking and I’ll share it with you. </p> <p>What treat do you like to have for Christmas that you can’t do with out? Leave a comment and let me know!</p> <p>Enjoy!!</p> <p> </p> <p>Nana Nita!</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0tag:blogger.com,1999:blog-8636835945089468944.post-24589278616842960432010-12-06T11:24:00.001-05:002010-12-11T21:29:46.258-05:00Christmas Came Early On The Farm ….<p><a href="http://lh3.ggpht.com/_BVaeiLQXBL8/TP0OIGDxDmI/AAAAAAAAA2o/OEOJOXXP1N4/s1600-h/Picture%20028%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 028" border="0" alt="Picture 028" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0OIqy5gcI/AAAAAAAAA2s/GOrHtA6wbXQ/Picture%20028_thumb.jpg?imgmax=800" width="184" height="244" /></a> </p> <p>I love my husband!!! </p> <p>We decided that since we knew what we got each other for Christmas, we would go ahead and open them and use them! I mean, it is just stupid to wrap and open a gift when you know what is in it! </p> <p>Here is what He got me:</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0OI-YkAYI/AAAAAAAAA2w/iBsGcJ4bxVs/s1600-h/images%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images" border="0" alt="images" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TP0OJWQZHWI/AAAAAAAAA20/YScYuAIj6Sg/images_thumb.jpg?imgmax=800" width="229" height="229" /></a> </p> <p>Paula Deen Cookware in Red!!</p> <p>This is a wonderful set of pans! Nothing sticks to them!!</p> <p>I do have to wash them by hand, but I usually do wash my pans by</p> <p>hand anyway!</p> <p> </p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0OJ_3AouI/AAAAAAAAA24/Mxp3qTf9DI4/s1600-h/011W445486240001%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="011W445486240001" border="0" alt="011W445486240001" src="http://lh6.ggpht.com/_BVaeiLQXBL8/TP0OKDVQVvI/AAAAAAAAA28/76eqkEnLoes/011W445486240001_thumb.jpg?imgmax=800" width="144" height="144" /></a> I got a set of 4  Country Living salad plates. I love them, they are Red and Roosters, so what could be wrong about them?</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TP0OKTmHnmI/AAAAAAAAA3A/3dut7dITbRU/s1600-h/images%20%2824%29%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="images (24)" border="0" alt="images (24)" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TP0OLBMKhCI/AAAAAAAAA3E/vRsZQhqupl4/images%20%2824%29_thumb.jpg?imgmax=800" width="202" height="202" /></a> This set of Jaclyn Smith dishes! Oh, they are just lovely!! Now imagine if you will one of the Rooster plates setting on  the big white ones, just gorgeous!</p> <p><a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0OL0eAqUI/AAAAAAAAA3I/JdbNCnRQtsU/s1600-h/Picture%20041%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Picture 041" border="0" alt="Picture 041" src="http://lh4.ggpht.com/_BVaeiLQXBL8/TP0OMei9sPI/AAAAAAAAA3M/UMnVxGG4yCs/Picture%20041_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p> </p> <p>Now with all these new pans and dishes lets cook something!</p> <p><a href="http://lh6.ggpht.com/_BVaeiLQXBL8/TP0OMwaF6UI/AAAAAAAAA3Q/ixKSG6aB43s/s1600-h/enchiladas-sl-257547-l%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="enchiladas-sl-257547-l" border="0" alt="enchiladas-sl-257547-l" src="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0ONl3dqaI/AAAAAAAAA3U/f_CqJ0Tra0I/enchiladas-sl-257547-l_thumb.jpg?imgmax=800" width="244" height="244" /></a> </p> <p> </p> <p>Green Chili Enchiladas</p> <p> </p> <p>4 chicken thighs</p> <p>1 can chicken broth</p> <p>1 garlic clove crushed</p> <p>1 small jar of  Salsa Verdi ( I had home canned but you can buy it about 1 cup of it)</p> <p>salt and pepper </p> <p>10 to 12 flour tortillas </p> <p>3 cups shredded Monterey Jack cheese or Pepper Jack </p> <p>1/2 cup sour cream</p> <p>1/2 small onion chopped</p> <p>1 small can chopped green chilies</p> <p>Cook chicken in broth and salsa verdi , add enough water come up over the top of chicken. Add garlic, salt & pepper.</p> <p>Cook until chicken is tender and falling off bone. ( you can do this in a slow cooker)</p> <p>Take chicken out of broth and let cool until you can handle the chicken to debone. Shred meat.</p> <p>Reserve broth</p> <p> </p> <p>White sauce</p> <p>3 Tblsp butter</p> <p>2 Tblsp  flour</p> <p>1 tsp cumin</p> <p>1 cup  milk</p> <p>some of the reserved chicken broth </p> <p>salt & pepper </p> <p>1/2 cup shredded cheese</p> <p>In sauce pan melt butter and add flour and whisk  and cook for about a minute to cook off raw flour taste.</p> <p>Slowly whisk in milk and cook on medium heat until thickened. Add chicken broth until the sauce is the right consistency ( not runny but like gravy) Add cheese, cumin and salt and pepper. Add about 2 Tblsp green chilies. taste for seasoning. Set aside</p> <p> </p> <p>For chicken filling; </p> <p>Put chicken in bowl and add sour cream, onion, 1 cup of cheese, remaining green chilies,salt & pepper ( taste to make sure of seasoning and adjust as needed)</p> <p>To assemble:</p> <p>Spray dish with non-stick spray</p> <p>Put some sauce in bottom of 13x9 casserole dish, about 2 spoonfuls</p> <p>In center of tortilla put about 2 TBLsp filling down  and roll, put seam side down in pan with so you can put two rows of 6. .  Top with sauce and then remaining cheese, cover with foil  and bake @ 350 * for 20  then take foil off from remaining time, about 10 to 15 more minutes ,till bubbly .  These are so good!</p> <p>If you would like more heat you can add chopped jalapeños to the filling. </p> <p> </p> <p>Here is a bonus ! <a href="http://lh5.ggpht.com/_BVaeiLQXBL8/TP0ONzsU1yI/AAAAAAAAA3Y/C9_4wm48THc/s1600-h/tortilla%20soup%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="tortilla soup" border="0" alt="tortilla soup" src="http://lh3.ggpht.com/_BVaeiLQXBL8/TP0OOBZ5HuI/AAAAAAAAA3c/9vbZ2_3tfu4/tortilla%20soup_thumb%5B6%5D.jpg?imgmax=800" width="244" height="182" /></a> </p> <p>Tortilla Soup! </p> <p>I take the left over broth from cooking the chicken and make Tortilla soup . You are already half way there! All of the seasonings are in there. I always have some filling left over, so I add that back to the broth. Now at this point it is up to you what you put in. I don’t like to put corn or alot of other stuff ,but this is YOUR choice. I put in some black beans and thicken it a bit with some cornstarch . Taste for salt, and you might want to add some more garlic and chopped onion,cook until vegetables are tender. I serve with a dollop of sour cream, chopped avocado and  shredded cheese and crushed chips. </p> <p>This is so good! It is different from other tortilla soup because it does not have any tomatoes in it. It is just some creamy spicy goodness!</p> <p>Until Next Time!</p> <p>Nana Nita</p> Anonymoushttp://www.blogger.com/profile/17542125669868295940noreply@blogger.com0