tag:blogger.com,1999:blog-79679595837275172562024-03-19T02:30:20.055-04:00Meet Me in the KitchenMary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.comBlogger1114125tag:blogger.com,1999:blog-7967959583727517256.post-40789032195404876462013-03-01T08:52:00.000-05:002013-03-01T08:52:00.837-05:00Red Beet and White Bean Hummus <b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> I have been attempting to make healthy snacks for my kids when they get home from school everyday and this was a definite winner. I have made Beet Hummus <a href="http://maresfoodandfun.blogspot.com/2012/03/beet-hummus.html">before </a>, but I kind of just did my own thing and didn't really use an exact recipe. I found this recipe that uses white beans instead of chickpeas and decided to give it a try. It was very good and my kids enjoyed it!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> I made my own whole wheat Pita Chips to go with the hummus. I like Trader Joe's whole wheat pitas because they only contain 4 ingredients and are not full of preservatives and additives. I just cut them into triangles, spray them with a little cooking spray, season with salt and garlic powder and bake them at 400 degrees until crisp and browned.</span></div>
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<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://weelicious.com/2009/06/08/red-beet-white-bean-hummus/">Recipe for Red Beet and White Bean Hummus</a></span></span></b></div>
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Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com136tag:blogger.com,1999:blog-7967959583727517256.post-24638801523078327632013-02-27T11:18:00.000-05:002013-02-27T11:18:00.208-05:00Spinach Salad with Strawberry Vinaigrette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliw9MQlNxG2XS-KXTlka3sIWrOIHNhkk1R5GBksOJOjQ80R_TagMboh5GtN3dIIJuKgj5IzyS8c2LHMeydwigbO4KUzdo0xEJ4AMV4e2123oFMxMEON8ICk54lFwpfixE7szcOWa43zEn/s1600/IMG_20130226_113059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliw9MQlNxG2XS-KXTlka3sIWrOIHNhkk1R5GBksOJOjQ80R_TagMboh5GtN3dIIJuKgj5IzyS8c2LHMeydwigbO4KUzdo0xEJ4AMV4e2123oFMxMEON8ICk54lFwpfixE7szcOWa43zEn/s400/IMG_20130226_113059.jpg" width="400" /></a><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I realize that this picture is not perfect or really that beautiful- it was taken on my phone, moments before I dressed this salad. I just wanted to share this recipe and didn't feel I could without some sort of picture!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">We had our good friends over for dinner about a week ago and my friend brought this delicious spinach salad. I usually don't really like salads with sweet dressings, but the balsamic vinegar in this one balances it out. We had a family dinner for my son's birthday and I decided to remake this salad and take it along. I used 3x as much spinach, but just doubled the dressing. It is a perfect addition to any meal and since we have delicious strawberries in season from Florida here, it is the perfect time of year to make this salad.</span></span><br />
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<b><a href="http://www.theniftyfoodie.com/food/2012/06/20/spinach-strawberry-pecan-and-feta-salad-with-strawberry-vinaigrette/">The Nifty Foodie » Blog Archive » Spinach, Strawberry, Pecan and Feta Salad with Strawberry Vinaigrette</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliw9MQlNxG2XS-KXTlka3sIWrOIHNhkk1R5GBksOJOjQ80R_TagMboh5GtN3dIIJuKgj5IzyS8c2LHMeydwigbO4KUzdo0xEJ4AMV4e2123oFMxMEON8ICk54lFwpfixE7szcOWa43zEn/s1600/IMG_20130226_113059.jpg" style="margin-left: 1em; margin-right: 1em;"> </a> Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com15tag:blogger.com,1999:blog-7967959583727517256.post-7473081388940640612013-02-25T08:30:00.000-05:002013-02-26T12:22:22.715-05:00Sour Cream Coffee Cake Muffins<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A few weeks ago, I had some sour cream I needed to use, so I decided to make muffins. Usually when I make muffins, I completely "healthify" them by using whole grains, less sugar, low<span style="color: #0000ee;"><u>-</u></span>fat buttermilk instead of oil or full fat dairy, etc. It's just something I do.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> Well, I decided to leave these alone and just make them as is. It was hard for me to do! <br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I mixed up the batter on a school night and the crumb topping too. I put the batter in muffin tins, covered them with plastic wrap, and let them sit overnight. When I woke up the next morning, all I had to do was apply the crumb topping and pop them in the oven.<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I resisted the urge to try one, but my kids loved them! So did my husband. Who doesn't like eating cake for breakfast??</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.justataste.com/2012/07/sour-cream-coffee-cake-muffins-with-streusel-topping/">Just a Taste » Sour Cream Coffee Cake Muffins with </a><a href="http://www.justataste.com/2012/07/sour-cream-coffee-cake-muffins-with-streusel-topping/">Streusel</a></span></span></b><br />
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Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com4tag:blogger.com,1999:blog-7967959583727517256.post-51086315932470691552013-02-22T08:21:00.000-05:002013-02-22T08:21:00.441-05:00Ellie Krieger's Banana Bread Muffins<br /><div class="separator" style="clear: both; text-align: center;">
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<b> </b>It feels repetitive to say that I have made everything there is to make with overripe bananas, but that is how I feel. It happened again and I realized I had never tried Ellie Krieger's version of banana bread. Her original recipe called for pecans, but a few people in my family don't love nuts, so I left them out. I decided to put a dollop of <a href="http://ilovepeanutbutter.com/darkchocolatedreams.html"> Dark Chocolate Dreams </a>in the center of the muffins, just to make them more exciting. <br />
This was a great banana muffin and we enjoyed them very much!<br />
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<span style="text-decoration: underline;"><b>Banana Bread<i> </i></b></span><br />
<span style="text-decoration: underline;"><b><i> adapted from Ellie Krieger</i></b></span><br />
3/4 cup all-purpose flour<br />
1
cup whole-wheat pastry flour<br />
1/4 cup granulated sugar<br />
1/4 cup brown
sugar<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon
salt<br />
1/4 cup canola oil<br />
1/4 cup nonfat yogurt<br />
2 large eggs<br />
1
teaspoon vanilla extract<br />
3 very ripe, large bananas, peeled and mashed
(about 1 1/2 cups)<br />
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Whisk together dry ingredients (flours, sugar, baking soda, baking
powder, salt). Whisk together wet ingredients (yogurt, oil, eggs, and
vanilla. Add bananas. Stir wet ingredients into dry ingredients, and
stir in toasted pecans.<br />
Pour the batter into loaf pan sprayed with non-stick cooking <b>spray</b>, and
bake in 350 oven about 50 -55 minutes. Cool on wire rack before
slicing. Or if making muffins, put in a muffin tin, lined with cupcake/muffin liners and bake for 18-22 minutes.<br />
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<b> </b><img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com3tag:blogger.com,1999:blog-7967959583727517256.post-28285612018920724982013-02-20T08:49:00.000-05:002013-02-20T08:49:00.245-05:00Black Eyed Pea and Kale Soup with Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHt4cdwWw47b8uTZdF93JC60wzPWRNd6NaZYwueVPXGNUSJJpOQGSlY5Kkfypijq-smD3otEIouKRHduvfA9mMISWyfGiKGewbtTwpw3EotRaiBioMlmkcbCrAHEhPAhjNTKjYBdPRxK8/s1600/kalesoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHt4cdwWw47b8uTZdF93JC60wzPWRNd6NaZYwueVPXGNUSJJpOQGSlY5Kkfypijq-smD3otEIouKRHduvfA9mMISWyfGiKGewbtTwpw3EotRaiBioMlmkcbCrAHEhPAhjNTKjYBdPRxK8/s400/kalesoup.jpg" width="400" /></a></div>
<span style="color: #0000ee;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">I love making soup<span style="color: #0000ee;"><span style="font-size: small;">. It is one of my favorite thin<span style="color: #0000ee;"><span style="font-size: small;">gs about the colder months. Nothing is more comforting than <span style="color: #0000ee;"><span style="font-size: small;">a warm bowl of soup on a cold <span style="color: #0000ee;"><span style="font-size: small;">night. I made this soup <span style="color: #0000ee;"><span style="font-size: small;">the day<span style="color: #0000ee;"><span style="font-size: small;"> after</span></span></span></span> New Year's<span style="color: #0000ee;"><span style="font-size: small;">, since I <span style="color: #0000ee;"><span style="font-size: small;">live in the South and it is good l<span style="color: #0000ee;"><span style="font-size: small;">uck to eat greens and black-e<span style="color: #0000ee;"><span style="font-size: small;">yed peas<span style="color: #0000ee;"><span style="font-size: small;"> to s<span style="color: #0000ee;"><span style="font-size: small;">tart off the <span style="color: #0000ee;"><span style="font-size: small;">New Year.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> (<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> We were traveling home on New <span style="font-size: small;">Y<span style="font-size: small;">ear<span style="font-size: small;">'s Day<span style="font-size: small;">)<span style="font-size: small;">. My husband<span style="font-size: small;"> tried to tell me that it didn't really count since it was the day after New Year<span style="font-size: small;">'s, but I hope we have good luck anyway.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I w<span style="font-size: small;">as able to pick the kale for this soup <span style="font-size: small;">out of my <span style="font-size: small;">garden. Even now the S<span style="font-size: small;">wiss Chard and <span style="font-size: small;">Kale are going stro<span style="font-size: small;">ng!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0000ee;"><span style="font-size: small;"> I was inspired by this recipe for <b><a href="http://bevcooks.com/2013/01/sausage-kale-and-black-eyed-peas-soup/">Sausage, </a></b><span style="color: #0000ee;"><span style="font-size: small;"><b><a href="http://bevcooks.com/2013/01/sausage-kale-and-black-eyed-peas-soup/">Kale and Black-</a></b><span style="color: #0000ee;"><span style="font-size: small;"><b><a href="http://bevcooks.com/2013/01/sausage-kale-and-black-eyed-peas-soup/">Eyed P</a></b><span style="color: #0000ee;"><span style="font-size: small;"><b><a href="http://bevcooks.com/2013/01/sausage-kale-and-black-eyed-peas-soup/">eas</a>,</b> but totally did my own thing and ma<span style="color: #0000ee;"><span style="font-size: small;">de meatballs <span style="color: #0000ee;"><span style="font-size: small;">instead of using sau<span style="color: #0000ee;"><span style="font-size: small;">sage</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0000ee;"><span style="font-size: small;"><u><b> </b></u></span></span><img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com6tag:blogger.com,1999:blog-7967959583727517256.post-27321288752162488822013-02-18T08:27:00.000-05:002013-02-18T08:27:00.090-05:00Pumpkin Scones<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqxz6XMkfQGCb8JL7wmxKM5T969H_sQMusrDI0vVH39l_1wFhngGHFviHzZDDvVFNAP7p0telOz049_NHCZm8xB7tvLYUqXhsWC8c5o-IG8lzm9mR2UX3lhsTH8DnDF6MzqWnFqoSF2lW/s1600/pumpkinscone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqxz6XMkfQGCb8JL7wmxKM5T969H_sQMusrDI0vVH39l_1wFhngGHFviHzZDDvVFNAP7p0telOz049_NHCZm8xB7tvLYUqXhsWC8c5o-IG8lzm9mR2UX3lhsTH8DnDF6MzqWnFqoSF2lW/s400/pumpkinscone2.jpg" width="318" /></a></div>
<span style="font-size: small;"> <span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"> These pumpkin scones are one of the best scones I have ever made. It's kind<span style="font-size: small;"> of embar<span style="font-size: small;">rassing that <span style="font-size: small;">I made them back in Novem<span style="font-size: small;">ber when my brother and sister-in-law were here visiting and I <span style="font-size: small;">haven't gotten around to sharing the <span style="font-size: small;">recipe. Again. I shared this recipe a couple of year<span style="font-size: small;">s ago<span style="font-size: small;"> too, but they are just so good<span style="font-size: small;">, that I had to share it again. <span style="font-size: small;">These scones <span style="font-size: small;">have the best texture and I always use the ginger mola<span style="font-size: small;">sses icing, which gives a nic<span style="font-size: small;">e spicy touch to them.<span style="font-size: small;"> Our visitors loved them and I was reminded once<span style="font-size: small;"> again why they were a favorite a few years ago!</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<ul id="recipe">
<li class="recipe-title"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Pumpkin Spice Scones</b> from<a href="http://pinchmysalt.com/pumpkin-spice-scone-recipe/"> <b>Pinch My Salt</b></a></span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 C. all purpose flour</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 C. cake flour</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 t. baking powder</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 t. salt</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 t. ground cinnamon</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 t. ground nutmeg</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 t. ground allspice</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 t. ground ginger</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">6 T. unsalted butter</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 C. raisins (optional)</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/3 C. pumpkin puree</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/3 C. heavy cream</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">6 T. brown sugar</span></span></li>
<li class="recipe-ingredient"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 t. vanilla</span></span></li>
<li class="recipe-step"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 425 degrees. Get out a baking
sheet and line with parchment paper (not required but makes cleanup
easy!). Cut the butter into small pieces, put it in a small bowl and
put it back in the refridgerator. In a medium bowl, combine both
flours, baking powder, salt, and all spices. Whisk together well.
Place bowl in freezer (refrigerator is fine if you have no room in
freezer).</span></span></li>
<li class="recipe-step"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2. In a separate bowl, combine pumpkin, heavy
cream, brown sugar, and vanilla. Whisk together well. Put this bowl in
freezer (or refrigerator) and take the other bowl back out. Get the
butter pieces out of the fridge and dump them into the bowl with the
flour mixture. Cut the butter into the flour using a pastry blender or
rub it in with your fingertips until it resembles coarse crumbs. Stir
in the raisins if you are using them.</span></span></li>
<li class="recipe-step"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3. Get the liquid mixture out of the freezer
and pour into the flour mixture all at once. Stir with a wooden spoon
until everything is just moistened. The dough will be very crumbly,
this is the way it should be. Turn the mixture out onto the counter and
push the pile together with your hands. It should stick together
fairly well. Knead it just a couple of times until everything is
together. Don’t knead it too much or the dough will get too sticky.</span></span></li>
<li class="recipe-step"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">4. Pat the dough out into a rough circle, 3/4
to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the
baking sheet so that they are not touching. Bake scones for about 15
minutes at 425 degrees. They should be light brown on the bottom, the
tops will darken as they cool.</span></span></li>
<li class="recipe-step"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Icing:</b><i> For ginger molasses icing</i>,
stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground
ginger (to taste). Adjust the amount of sugar or milk to make the icing
the consistency you want. It should be pretty thick. <i> For cinnamon icing</i>,
mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to
taste). Again, adjust amounts to change consistency. Icing can be
brushed on or drizzled.</span></span></li>
</ul>
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<b> </b><img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com4tag:blogger.com,1999:blog-7967959583727517256.post-25255917969532469362013-02-15T15:43:00.000-05:002013-02-15T15:43:00.045-05:00Thai Pizza with Peanut Slaw<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WjcQI6ataEzU0zTQmDhFYsMfXlkZ06K6-6LQDdyivyNuzvSUwF7NXdf3XDDv5v3Y0ortUxw_z-kLrdJ6j6ZeyDMBLs-c17vL6oA1kZryJSRjUKG4P0iC8QQe3JB16maY-BR0hG0a_bAf/s1600/thaipizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WjcQI6ataEzU0zTQmDhFYsMfXlkZ06K6-6LQDdyivyNuzvSUwF7NXdf3XDDv5v3Y0ortUxw_z-kLrdJ6j6ZeyDMBLs-c17vL6oA1kZryJSRjUKG4P0iC8QQe3JB16maY-BR0hG0a_bAf/s400/thaipizza.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">This picture is actually wh<span style="font-size: small;">at I did with the lef<span style="font-size: small;">tover <span style="font-size: small;">chicken I had from <span style="font-size: small;">making the crockpot recipe bel<span style="font-size: small;">ow. I al<span style="font-size: small;">so ma<span style="font-size: small;">de the taquit<span style="font-size: small;">os, but didn't get a pic<span style="font-size: small;">ture of them. We enjoyed the <span style="font-size: small;">Lettuce Cups and T<span style="font-size: small;">aquitos, but I wa<span style="font-size: small;">nted to do something <span style="font-size: small;">different with the re<span style="font-size: small;">st of the chicken. I decided to make a quick pizza and top it with carrots, cilantro and chopped peanuts. I also made a quick <span style="font-size: small;">slaw with <span style="font-size: small;">shredded ca<span style="font-size: small;">bbage, carrots and a <span style="font-size: small;">peanut dressing. <span style="font-size: small;">I did make the peanut dressing listed with this recipe when I made the lettuce cups and taqui<span style="font-size: small;">tos, but I f<span style="font-size: small;">roze the chicken, so I had to make a different peanut sauce when we had the pizza and I didn't really follow a recipe. I just <span style="font-size: small;">mixed one up and it worked perfec<span style="font-size: small;">tly as the dressing for the slaw.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<h2>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Crockpot Chicken Satay Lettuce Cups<br />
by <a href="http://ovenlove.blogspot.com/" target="_blank">Oven Love</a></span></span></h2>
<ul style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 chicken breasts</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 can coconut milk</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt and pepper to taste</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup roasted peanuts, chopped; plus more for topping</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 clove garlic, minced or grated</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tablespoon lime juice</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 cup cilantro, finely chopped</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 green onions, finely chopped</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon fish sauce</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon fresh grated ginger</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bibb or Butter lettuce leaves, cilantro, limes, bean sprouts, chopped red bell pepper and peanut sauce, for serving</span></span></li>
</ul>
<ol style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Place chicken breasts in the crockpot. Pour coconut milk on top and
season with salt and pepper. Cook on high for 4 hours. Let the chicken
cool and shred- it will be very soft.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a large bowl, stir to combine roasted chopped peanuts, garlic,
lime juice, cilantro, green onions, fish sauce and ginger. Fold in
shredded chicken. Taste and add any salt and pepper if needed. Store in
the refrigerator until ready to serve.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serve the chicken filling with lettuce leaves, cilantro, limes, bean
sprouts, chopped red pepper and the peanut sauce for drizzling.</span></span></li>
</ol>
<h2 style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
Peanut Sauce<br />
by <a href="http://ovenlove.blogspot.com/" target="_blank">Oven Love</a></span></span>
</h2>
<ul style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ cup creamy peanut butter</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tablespoons soy sauce</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tablespoons honey</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tablespoons rice vinegar</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon red curry paste</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon lime juice</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon sesame oil</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon fish sauce</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 or more tablespoons water</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">roasted peanuts, for serving</span></span></li>
</ul>
<ol style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a medium bowl, whisk peanut butter, soy sauce, honey, rice
vinegar, red curry paste, lime juice, sesame oil and fish sauce. It may
seem “curdled” at first, but continue to whisk and it will come together
as a smooth sauce.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If you would like a thinner sauce, add 1 tablespoon of water at a
time and whisk until you reach the desired consistency. Spoon into a
bowl, top with peanuts and drizzle over the lettuce cups.</span></span></li>
</ol>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipe for<a href="http://ovenlove.blogspot.com/2012/10/thai-chicken-taquitos.html"> <b>Thai Chicken Taquitos </b></a></span></span><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com125tag:blogger.com,1999:blog-7967959583727517256.post-65404144248327769872013-02-13T08:08:00.000-05:002013-02-13T08:08:00.139-05:00Peanut Butter Chocolate Chip Granola Bars<br />
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<br /><a href="http://sugarcrafter.net/2012/02/01/peanut-butter-chocolate-chip-granola-bars/#"></a>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQu5R5f8ATdSM_aa2pLv-wLInzpblYfWL3zQIHlI18EcB3E5i5Q8ln0mD98IpvzjSIrO1-fUkz2J6U0gqiUuqSVRpfCl1zojyTu0uWc8jsxHebaOwlYA7cpMOCnwp2WPuUWrCRmT7E_bP/s1600/datepbgranolabars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQu5R5f8ATdSM_aa2pLv-wLInzpblYfWL3zQIHlI18EcB3E5i5Q8ln0mD98IpvzjSIrO1-fUkz2J6U0gqiUuqSVRpfCl1zojyTu0uWc8jsxHebaOwlYA7cpMOCnwp2WPuUWrCRmT7E_bP/s400/datepbgranolabars.jpg" width="400" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">This is another recipe that I saw a long time ago and I wanted to try. I like making my own snacks for our family that use dates as the base. The recipe also includes prunes. These types of bars make me feel better nutrition wise because the source of sugar is natural and not refined. I'm not saying that we never use normal sugar, but I like using natural sources as often as I can when making treats.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">These were easy to mix together and I ended up freezing them once they were cut into bars. My son and I enjoyed them quite a bit straight from the freezer. These will definitely be made again and again. </span><br />
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Here is the<b> <a href="http://sugarcrafter.net/2012/02/01/peanut-butter-chocolate-chip-granola-bars/#">recipe for Peanut Butter Chocolate Chip Granola Bars </a></b><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com7tag:blogger.com,1999:blog-7967959583727517256.post-81352060627722705252013-02-11T08:33:00.000-05:002013-02-13T11:01:20.305-05:00Minestrone Pot Pie with Whole Wheat Parmesan Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRsPdh-ntCpjG9Kak_59rsRm0tFRHq-ltWxMb1Rn1uRLfzq_fD4ftEHBIwkwfZ4802wwLNhMmAVl9XGGKF7oKu86wZiRpzy1h3S-MGLTeAr2w8y7WAK1XpaGG_FQDiWvXBjRRLCkW5DIY/s1600/minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRsPdh-ntCpjG9Kak_59rsRm0tFRHq-ltWxMb1Rn1uRLfzq_fD4ftEHBIwkwfZ4802wwLNhMmAVl9XGGKF7oKu86wZiRpzy1h3S-MGLTeAr2w8y7WAK1XpaGG_FQDiWvXBjRRLCkW5DIY/s400/minestrone.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Sometimes I wonder<span style="font-size: small;"> wh<span style="font-size: small;">y it takes me so long to make <span style="font-size: small;">a recipe that I s<span style="font-size: small;">ee<span style="font-size: small;"> online when I really, really want to make it as soon as I see it! Such is the case <span style="font-size: small;">with this recipe. I saw it <b><a href="http://www.howsweeteats.com/">here</a> </b>over a<span style="font-size: small;"> <span style="font-size: small;">year ago and thought it looked so fabu<span style="font-size: small;">lous. I love <span style="font-size: small;">Minestrone, esp<span style="font-size: small;">ec<span style="font-size: small;">ially the one that my <span style="font-size: small;">Mom makes,<span style="font-size: small;"> and I thought the idea of placing <span style="font-size: small;">biscuits on top <span style="font-size: small;">was awesome. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">It was quite <span style="font-size: small;">dark <span style="font-size: small;">the night I made this, so I didn't get a shot of the en<span style="font-size: small;">tire dish, but I did <span style="font-size: small;">take a q<span style="font-size: small;">uick picture of the leftovers<span style="font-size: small;">, w<span style="font-size: small;">hich I en<span style="font-size: small;">joyed for a few days a<span style="font-size: small;">fter we made this. My 6 year old helped <span style="font-size: small;">me</span> <span style="font-size: small;">p<span style="font-size: small;">ut this to<span style="font-size: small;">g<span style="font-size: small;">ether and she ma<span style="font-size: small;">de the biscuits almost all by hersel<span style="font-size: small;">f.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">This is a very comforting dish for a cold night and tastes great as a heart<span style="font-size: small;">y lunch<span style="font-size: small;"> if you are lucky enough to have leftovers.</span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.howsweeteats.com/2011/12/minestrone-pot-pie-with-whole-wheat-parmesan-biscuits/"><span style="font-size: small;"> <b>Recipe for </b></span><b>Minestrone Pot Pie with Whole Wheat Parmesan Biscuits </b></a></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">* <span style="font-size: small;">I <span style="font-size: small;">used low<span style="font-size: small;">-fat buttermilk in the biscuits and re<span style="font-size: small;">duced the amou<span style="font-size: small;">nt to 1 cup<span style="font-size: small;"> and 1 Tablespoon</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">* I used diced tomatoes</span> </span></span></span></span></span></span></span></span> <br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com6tag:blogger.com,1999:blog-7967959583727517256.post-47176330826070399572013-02-08T09:22:00.000-05:002013-02-08T09:22:00.090-05:00Chocolate Chip Cookie Test<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIufUDBR_WwAsJbX2-Jk1IBXsAxRpp5zNJ2AYglsdC0_N9iFc9UWfifNZ6nzPVS4eXMhSf80BmdcN9PoTeF92M308EfwdNdhuMaLX7hvMSBjAmE8Xsgzyfr2uZ0PPQm-nR2sXeRpc544Ok/s1600/chocolatechipcookietest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIufUDBR_WwAsJbX2-Jk1IBXsAxRpp5zNJ2AYglsdC0_N9iFc9UWfifNZ6nzPVS4eXMhSf80BmdcN9PoTeF92M308EfwdNdhuMaLX7hvMSBjAmE8Xsgzyfr2uZ0PPQm-nR2sXeRpc544Ok/s400/chocolatechipcookietest.jpg" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> <b>Chocolate Chip Cookies, <span style="font-size: small;">left to<span style="font-size: small;"> right- Martha Stewart's <span style="font-size: small;">So<span style="font-size: small;">ft and Chewy, Cook<span style="font-size: small;">'s Illustrated T<span style="font-size: small;">he <span style="font-size: small;">Perfect <span style="font-size: small;">CCC, <span style="font-size: small;">Alt<span style="font-size: small;">on<span style="font-size: small;"> <span style="font-size: small;">Brown's The Chewy, (the random one<span style="font-size: small;"> in the middle was a whole wheat variety that used oil that was not good enough to even be<span style="font-size: small;"> in the running) and T<span style="font-size: small;">he New <span style="font-size: small;">York<span style="font-size: small;"> Times CCC.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></span> <br />
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> My son decided he wan<span style="font-size: small;">ted to d<span style="font-size: small;">o<span style="font-size: small;"> <span style="font-size: small;">a Chocolate Chip Cookie <span style="font-size: small;">sci<span style="font-size: small;">ence<span style="font-size: small;"> project this <span style="font-size: small;">year. He wanted to find out which variables make the chewiest chocolate chip cookie. We did some re<span style="font-size: small;">search and fou<span style="font-size: small;">nd 5 recipes that we wanted to test. Some used bread flour, cake flour, an extra egg yolk<span style="font-size: small;"> o<span style="font-size: small;">r melted butter. Some required chilling the dough <span style="font-size: small;">in the refrigerat<span style="font-size: small;">or for a specific amount of time. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">We mix<span style="font-size: small;">ed up all the doughs on the same day and had 4 taste tests. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">O<span style="font-size: small;">f course<span style="font-size: small;">, since all people have different tastes and things they like about cookies, the revi<span style="font-size: small;">ews were different<span style="font-size: small;"> each time. The first time, C<span style="font-size: small;">I'S <span style="font-size: small;">Perfect CCC was the overall w<span style="font-size: small;">inner in chewiness and taste. The <span style="font-size: small;">next time i<span style="font-size: small;">t was a tie between Martha Ste<span style="font-size: small;">wart and <span style="font-size: small;">Alton Brown's The Chewy. The last time we t<span style="font-size: small;">aste tested, the maj<span style="font-size: small;">orit<span style="font-size: small;">y of the t<span style="font-size: small;">asters liked <span style="font-size: small;">Martha Stewarts co<span style="font-size: small;">okie the best. I am not a huge fan of Chocolate Chip Cookies, but I enjoyed <span style="font-size: small;">CI's cookie the best. I thought it had the best flavor and texture. My hu<span style="font-size: small;">sband loved The Chewy. My kids all liked different ones better than the others, so the problem <span style="font-size: small;">was never reso<span style="font-size: small;">lved! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">The good<span style="font-size: small;"> news<span style="font-size: small;"> is that we now have about<span style="font-size: small;"> 100 <span style="font-size: small;">CCC dough<span style="font-size: small;"> b<span style="font-size: small;">alls in the freezer, for a quick snack whenever<span style="font-size: small;"> we might want <span style="font-size: small;">one!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html"> Recipe for Alton Brown's The Chewy</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://www.recipegirl.com/2012/05/14/new-york-times-chocolate-chip-cookies/">Recipe for The NYT Chocolate Chip Cookies from Recipe Girl</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies">Recipe for Martha Stewart's Soft and Chewy Chocolate Chip Cookie</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://www.crumblycookie.net/2009/04/04/cooks-illustrateds-perfect-chocolate-chip-cookies/">Recipe for Cook's Illustrated Perfect Chocolate Chip Cookie from the way the cookie crumbles</a></span></span><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com4tag:blogger.com,1999:blog-7967959583727517256.post-39092014386288623742013-02-06T17:13:00.001-05:002013-02-06T17:15:15.853-05:00Beet Risotto with Roasted Asparagus<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopnWUBNBD7EQ2R1XMEchRVyuewEaU_l1p5L4yuCWtzwbQcNGYja3fS_B_vvNCn3S5R0cAYdniQ87Un_k8QCglvhycc4fxVADPO8jWTm3k5ljBsXo3v4euRq9Ok40Dua664ci0XLU-t26y/s1600/beetrisotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopnWUBNBD7EQ2R1XMEchRVyuewEaU_l1p5L4yuCWtzwbQcNGYja3fS_B_vvNCn3S5R0cAYdniQ87Un_k8QCglvhycc4fxVADPO8jWTm3k5ljBsXo3v4euRq9Ok40Dua664ci0XLU-t26y/s400/beetrisotto.jpg" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b><span style="font-size: small;">This is<span style="font-size: small;"> one of my favorite <span style="font-size: small;">ways to use beets and it is the only way I have found to get people who don't e<span style="font-size: small;">njoy beets norma<span style="font-size: small;">lly, to eat them without complaining. I shared this recipe a coupl<span style="font-size: small;">e of years ago, but since I make it quite often, I decided it was time <span style="font-size: small;">to update the picture<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">I made this when<span style="font-size: small;"> we had people over for dinner and it was a huge hit. I love making risotto for dinner when people <span style="font-size: small;">are over<span style="font-size: small;"> b<span style="font-size: small;">ecause it is fairly eas<span style="font-size: small;">y to make and always a crowd pleaser.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">I<span style="font-size: small;"> <span style="font-size: small;">also love the colors and presenta<span style="font-size: small;">tion of this dish. I<span style="font-size: small;">t is delicio<span style="font-size: small;">us.</span></span></span></span></span></span> </span></span></span></span></span></span> </span></span></span></span></span></span></span></span><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Beet Risotto with Roasted Asparagus and Feta </b> </span></span>adapted from <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/beet-risotto-with-roasted-asparagus-and-ricotta-salata">Rachael Ray</a><br />
<div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">6 <span style="font-size: small;">1<span style="font-size: small;">/2</span></span></span>
<span class="type">
cups</span>
vegetable or chicken broth</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value"><span style="font-size: small;">2</span></span><span class="type">tablespoons</span> extra-virgin olive oil </span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">1 1/2</span>
<span class="type">
cups</span>
arborio rice</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">2 </span>
baseball-size red or golden beets, peeled and cut into 1/2-inch cubes</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">1 </span>
small yellow or red onion, chopped</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">2
- 3 </span>
cloves garlic, finely chopped</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt and freshly ground pepper</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value">1 </span>
<span class="type">
pound</span>
fresh asparagus, trimmed and cut on a diagonal into 1-inch pieces</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="ingredientGroup">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="value"><span style="font-size: small;">4 oz f<span style="font-size: small;">eta c<span style="font-size: small;">heese</span></span></span></span><span class="type"></span>, crumbled</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="heading3"></span>
</span></span><section class="recipe-instructions"><ol class="instructions">
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="recipe-direction">
Preheat the oven to 425 degrees . In a medium
pot, warm the broth over medium heat. In a large, deep skillet or a
medium Dutch oven, heat <span style="font-size: small;">1</span> tablespoons <span style="font-size: small;">olive oil</span> over
medium to medium-high heat. Stir in the rice to coat with the oil, and
toast for 2 minutes. Add the beets, onion and garlic and cook until
softened, about 5 minutes. Pour in <span style="font-size: small;">1/2<span style="font-size: small;"> cup<span style="font-size: small;"> chicken<span style="font-size: small;"> b<span style="font-size: small;">roth</span></span></span></span></span> and cook until absorbed into
the rice, then begin adding broth a couple of ladles at a time,
stirring with each addition, until the rice is cooked, about 20 minutes.
Season with salt and pepper. </span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="recipe-direction">
While the risotto is working, on a baking sheet,
toss the asparagus with the remaining 2 tablespoons EVOO, season with
salt and pepper and roast for 10 minutes. </span></span></span>
</li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
<span class="recipe-direction">
Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.</span></span></span>
</li>
</ol>
</section><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" /><br />
Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-54378330220587648752013-01-19T13:27:00.000-05:002013-02-26T12:23:27.298-05:00Pepperoni Pizza Monkey BreadI saw this twist on Monkey Bread months ago and finally got around to making it for dinner. The prep was easy enough and the finished product was so fun! My family loved pulling off each little pizza bite and dipping it in pizza sauce. I used pre-made pizza dough from our local grocery store since it was a busy weeknight, 1 lb of whole wheat and 1 lb of white dough. This would make a great appetizer also. I served it with large salad and cut up veggies.
Here is the recipe-
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<a href="http://www.jasonandshawnda.com/foodiebride/archives/7195">Pepperoni Pizza Monkey Bread | Confections of a Foodie Bride</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeEM5eiRp2U4hKsGMYMzo0UFiBm7TPAayQj-1Ymbh4K37FoSb0skwEKu2W_Rb65di5jjgbUg-OEXM2AbpeqUdhuvidKrZlMQTm7uieSSTir6DblNGH68g9oQH4bkBL14yzRmbH3TSArYM/s1600/IMG_20130109_195502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeEM5eiRp2U4hKsGMYMzo0UFiBm7TPAayQj-1Ymbh4K37FoSb0skwEKu2W_Rb65di5jjgbUg-OEXM2AbpeqUdhuvidKrZlMQTm7uieSSTir6DblNGH68g9oQH4bkBL14yzRmbH3TSArYM/s400/IMG_20130109_195502.jpg" width="400" /> </a> </div>
I followed Shawnda's advice and used a pastry brush to apply a dab of butter to each prepared pizza bite. I had a lot of the garlic butter left over.Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com5tag:blogger.com,1999:blog-7967959583727517256.post-50115263321888784702013-01-09T10:36:00.001-05:002013-02-26T12:23:47.612-05:00Carrot Soup with Tahini and Crisped ChickpeasWe were gone for about 10 days over the Christmas break and when we got back, <u>there</u> wasn't much in the fridge. I happened to see this carrot soup on smitten kitchen and knew that I at least had carrots and onion, so I could make this for dinner without having to make a trip to the grocery store. The prep is easy and the best part is the crunchy chickpeas. We enjoyed it on a gloomy, chilly night and it was just the perfect meal.<br />
Here is the recipe - <a href="http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/">carrot soup with </a><a href="http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/">tahini</a><a href="http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/"> and crisped chickpeas | smitten kitchen</a><br />
I used chicken broth and added some curry powder to the spices. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4k2Yizogs-V5PaeFjmyoqM3jmoPZi8a166Y9oJrSkVvhfzYS0dTtZVYgo8gRCrcqorcveLQ7E7tP3JE8PldxangbWU0ElrRRcNe7smpRrG8_voCWx53aCgeA8HCZ_RtaufTJE9Hh0Ufz5/s1600/IMG_20130109_103937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4k2Yizogs-V5PaeFjmyoqM3jmoPZi8a166Y9oJrSkVvhfzYS0dTtZVYgo8gRCrcqorcveLQ7E7tP3JE8PldxangbWU0ElrRRcNe7smpRrG8_voCWx53aCgeA8HCZ_RtaufTJE9Hh0Ufz5/s400/IMG_20130109_103937.jpg" width="225" /> </a> </div>
Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com1tag:blogger.com,1999:blog-7967959583727517256.post-7387612399165558732013-01-01T19:01:00.001-05:002013-01-01T19:09:47.151-05:00Link for Meyer Lemon Scones<p>Here is the link for the scones</p>
<p><a href="http://www.takeamegabite.com/meyer-lemon-blueberry-scones/">Meyer Lemon & Blueberry Scones</a><br>
I used low-fat buttermilk, added an extra teaspoon of baking powder, and dried blueberries-which I mixed into the dough and only baked these for about 18 minutes</p>
Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-54507891961407030102013-01-01T18:43:00.001-05:002013-02-26T12:22:58.899-05:00Meyer Lemon Blueberry Scones and Meyer Lemon CurdWe started off our morning with these delicious scones and curd. I have been trying to figure out how I can blog from my phone since our computer crashed and I think I finally figured it out! We've been at my sisters house in DC and she happened to have some Meyer lemons that I couldn't resist using. I used a basic lemon curd recipe from Martha Stewart and if I can figure out how to put the link to the scone recipe I will. Happy New Year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkaGd6rhNQkiq163L5Bb0H_l_tcnwqhh2wlMDvpoHVzNaujNUv27Mwunlk7lx9hiy5FlZXshUD_aQed4CX3xk7_jEcgMsrkUvS-idvIZIdZ8YuiT8Sc_7VvmQu-F91NYtXdWrT-aJzPm8/s1600/IMG_20130101_095730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkaGd6rhNQkiq163L5Bb0H_l_tcnwqhh2wlMDvpoHVzNaujNUv27Mwunlk7lx9hiy5FlZXshUD_aQed4CX3xk7_jEcgMsrkUvS-idvIZIdZ8YuiT8Sc_7VvmQu-F91NYtXdWrT-aJzPm8/s400/IMG_20130101_095730.jpg" width="400" /> </a> </div>
Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-37980131876624412572012-10-08T14:16:00.001-04:002012-10-08T14:17:44.149-04:00Roasted Root Vegetable Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBhVswVJWVZDpYJQ2Br8QhUv1xm4sLk_724fh6odlC72LZMxeAPcXSSwDo3vh-bk4pisBZyiW7zOsbt9dhov0tMGMki7y61qCaUU8k9CKWLPDXI_lAWqjhk5tWj41ARwbw4HcInihzAHI/s1600/roastedveggiesalad..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBhVswVJWVZDpYJQ2Br8QhUv1xm4sLk_724fh6odlC72LZMxeAPcXSSwDo3vh-bk4pisBZyiW7zOsbt9dhov0tMGMki7y61qCaUU8k9CKWLPDXI_lAWqjhk5tWj41ARwbw4HcInihzAHI/s400/roastedveggiesalad..jpg" width="300" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> This past weekend we went to a friend's house and I helped her make this salad to serve for dinner. She invited a few guests over and we had fun chopping and roasting veggies together in the kitchen. The weather has finally turned a little bit cooler and this salad was the perfect introduction to fall. It features all those delicious veggies that beg to be used this time of year- butternut squash, parsnips, turnips and carrots. The veggies are roasted in the oven with some shallots and then mixed with a delicious vinaigrette.</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This salad was a definite favorite at dinner. It is a nice side dish and is so delicious! </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Here is the <b><a href="http://www.myrecipes.com/recipe/roasted-root-vegetable-salad-50400000117856/">recipe for Roasted Root Vegetable Salad </a></b></span><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com3tag:blogger.com,1999:blog-7967959583727517256.post-64361853358778393402012-05-31T07:30:00.000-04:002012-05-31T07:30:03.682-04:00Sweet Potato Quinoa Cakes with Blackberry Salsa<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3XHgbsy4-LekenufqppWwFkB1sSKMUoEB3wmc6Uw8Z-lA4I1Oz0ZhIyG5lTg_Mgtebb5dOe_D2woFrsO9Y79F8q4Cef7Z1cINrvJciOAF1LFazLIqggFip2l1UjC8N-iOlMrePZWsIOJ/s1600/sweetpotatocakes.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3XHgbsy4-LekenufqppWwFkB1sSKMUoEB3wmc6Uw8Z-lA4I1Oz0ZhIyG5lTg_Mgtebb5dOe_D2woFrsO9Y79F8q4Cef7Z1cINrvJciOAF1LFazLIqggFip2l1UjC8N-iOlMrePZWsIOJ/s400/sweetpotatocakes.jpg.jpg" width="297" /></a></div>
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Ever since I discovered the fact that I like sweet potatoes last fall, I have been buying a couple every few weeks and cooking them in the microwave to use throughout the week. I even planted some sweet potato plants in my garden. I happened to have some sweet potato chunks in the fridge when I saw this recipe and I decided to make it for dinner.<br />
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I have made the <b><a href="http://maresfoodandfun.blogspot.com/2011/11/baked-quinoa-patties.html">quinoa patties</a> </b>that this recipe is adapted from (and they are superb!), so I knew these would be delicious. They were easy to make and the salsa was the perfect topping.<br />
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Other people in my family are not fans of sweet potatoes, but I didn't mention that these quinoa cakes contained sweet potatoes and no one really noticed too much. My youngest daughter had a little bit of trouble finishing hers, but the rest of us liked them. I liked them a lot.<br />
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Here is the<b><a href="http://www.howsweeteats.com/2012/05/sweet-potato-quinoa-cakes-with-blackberry-salsa/"> recipe for Sweet Potato Cakes with Blackberry Salsa </a></b></div>
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com2tag:blogger.com,1999:blog-7967959583727517256.post-8673797739523289682012-05-29T08:00:00.000-04:002012-05-29T08:00:04.134-04:00Rocky Road Brownies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">My son brought home a sheet of paper that told me he had volunteered to bring a dessert in for the last day of school. I knew, without even asking him, that he wanted brownies. </span><br />
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He decided he wanted me to try a new brownie recipe, instead of the usual <b><a href="http://www.handletheheat.com/2012/05/mint-filled-brownie-cupcakes.html">Mint-filled Brownies</a> (from <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes)</a> </b>that I make for his birthday every year. We looked at a couple recipes on the internet and as soon as he saw this one for Rocky Road Brownies, we didn't have to look any further.</div>
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The brownie batter comes together quickly and the chocolate chips, marshmallows and nuts are layered on top after they have almost completely baked through. I made them the night before and the melted chocolate chips hardened into a nice, almost solid chocolate layer that could've passed for a frosting of some sort. My self control was in high gear the night I made these and I didn't try even a nibble. My family each tried a small bite and declared them delicious. My son said they disappeared at school before he could even take one! </div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Here is the<a href="http://www.marthastewart.com/337331/rocky-road-brownies"> <b>recipe for Rocky Road Brownies</b></a><b> f</b>rom Martha Stewart</span><br />
<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-49526746573983171682012-05-25T08:00:00.000-04:002012-05-25T08:00:03.369-04:00Avocado Frog Dip and Potato Mice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">My kids like to look at cookbooks almost as much as I do. Well, maybe not quite as much, but they do enjoy flipping through and marking recipes that they want us to make together. A week ago, my 7-year old daughter marked quite a few recipes in this <b><a href="http://www.amazon.com/Mom-Me-Cookbook-Annabel-Karmel/dp/0756610060">Mom and Me Cookbook </a></b>and she asked if we could get the ingredients and make them for dinner.</span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The first thing she wanted to make was this Avocado Frog Dip. It is a basic guacamole dip and my girls had lots of fun making it with me. It was quite easy. We took turns cutting and scooping out the avocado, mashing it and stirring in a few other ingredients. Then my girls wanted to get a pretty tray and arrange all the veggie dippers and make the face.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> I thought it turned out great. My kids aren't huge fans of avocado, but they ate this with the veggie dippers because "It's good for me" and "I know it's healthy". They said it, not me! They actually both ended up liking it more than they originally thought they would and we had fun putting it together. We made the dip while the potatoes were baking in the microwave.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b> Here is the </b><b><a href="http://cn.dk.com/static/cs/cn/11/nf/features/momandmecookbook/frogdip.html">recipe for Avocado Frog Dip</a></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* </b>We used plain Greek Yogurt instead of sour cream</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To complete our meal, we made these Potato Mice. We baked them in the microwave, so that the prep time wouldn't be quite as long. Our potatoes were pretty small, so we didn't use as much butter or milk as the recipe called for. We just used a little bit of each, and mashed it together until the texture was perfect. These were tasty as well and the girls were very proud of the dinner they helped me make. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Here is the</b> <b><a href="http://family.go.com/food/recipe-ak-796467-potato-mice-t/">recipe for Potato Mice</a></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* </b>We used mozzarella cheese to top our mice</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* </b>We baked our potatoes in the microwave (minus the oil brushed on the skins of course!)</span><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com2tag:blogger.com,1999:blog-7967959583727517256.post-47266810190180675102012-05-24T07:00:00.000-04:002012-05-24T07:00:00.504-04:00Buttermilk Wafffles with Strawberry Topping<div style="font-family: Verdana,sans-serif;">
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<b> </b>My kids love having breakfast for dinner. They think it is so much fun. A few weeks ago I found this recipe for Buttermilk Waffles with a fresh strawberry topping in Shape Magazine and I ripped it out because I really wanted to try it. It comes from Ellie Krieger, whom I absolutely love, because her recipes are healthy and they always turn out to be very delicious. Plus, she uses mostly low-fat buttermilk instead of a ton of oil or butter, which is something I do all the time when I make quick breads or muffins. I also really liked that she only used honey to sweeten the waffles as well as the topping. <br />
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I made the topping a few days in advance when I was cutting up strawberries for something else and I am glad I did because I think it tasted great chilled. I doubled the recipe for the waffles, so that I could freeze some for a quick breakfast option on school days and I was really glad that I did that too. These were yummy and the sauce was perfect with the waffles.<br />
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<b>Buttermilk Waffles with Strawberry Topping</b></div>
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by Ellie Krieger via Shape Magazine</div>
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3/4 cup all-purpose flour</div>
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3/4 cup whole-wheat flour</div>
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2 Tablespoons toasted wheat germ </div>
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1 1/2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 large egg</div>
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1 1/2 cups low-fat buttermilk</div>
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1 Tablespoon canola oil</div>
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1 tablespoon honey</div>
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1/4 teaspoon vanilla extract</div>
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<b>Strawberry Topping,</b> recipe follows</div>
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confectioners' sugar, optional</div>
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Preheat a waffle iron.<br />
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In a medium bowl, whisk together the dry ingredients (flour through
salt). In another medium bowl, whisk together the egg,
buttermilk, oil, honey and vanilla.<br />
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Stir the wet ingredients into the dry ingredients, mixing only
enough to combine them. The batter will be somewhat lumpy.<br />
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Coat the waffle iron with cooking spray. Ladle enough batter to cover 3/4's of the surface, close lid, and cook for 3 minutes or until golden brown. Repeat with remaining batter. Serve topped with strawberry mixture and an optional dusting of powdered sugar. <br />
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<b>Strawberry Topping:</b><br />
16 ounces strawberries, fresh or frozen (unsweetened, thawed)<br />
1 teaspoon lemon juice<br />
2 tablespoons maple syrup<br />
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In a medium saucepan over a low flame, stir together strawberries, lemon juice, maple syrup, and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes, until the liquid has thickened slightly. Flavor with additional maple syrup if desired. Remove from heat and set aside.</div>
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com1tag:blogger.com,1999:blog-7967959583727517256.post-19742330247070673162012-05-22T20:00:00.000-04:002012-05-22T20:00:00.138-04:00A few quick Meal Ideas<div style="font-family: "Trebuchet MS",sans-serif;">
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<b>Mini Meatball Pita Pizzas- </b>I made extra mini meatballs when I made <b><a href="http://maresfoodandfun.blogspot.com/2012/05/homemade-spaghetti-os-with-meatballs.html">Homemade Spaghetti-O's and Meatballs </a></b>and put them<b> </b>in the freezer for a later date. A couple of weeks later I quickly sauteed them with a little chicken stock and turned them into mini pizzas. We used whole wheat pitas as the crust and dinner was ready in no time at all.<br />
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<b>Pepper-Cheese Muffin </b>from Weight Watchers Magazine</div>
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Heat skillet sprayed with nonstick spray. Add <b>2 slices Canadian Bacon;</b> cook 1 minute per side. Top <b>1/2 toasted English Muffin </b>(I used 1/2 of a <b><a href="http://www.vitalicious.com/vitabuns.html">Vitabuns</a></b> since I had them in the freezer, usually I have the <b><a href="http://foodforlife.com/product-catalog/sprouted-grain/english-muffins">Ezekiel </a></b>variety) with bacon, <b>1/3 cup low-fat cottage cheese </b>and <b>1 sliced pepperoncini. </b> 1 slice cantaloupe on the side<br />
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<b>Hummus Chicken Salad-</b>1/2 cup chopped chicken, 2 chopped radishes, 1 stalk celery-chopped, 2/3 cup chopped cucumber, mixed with 1 1/2 Tablespoons hummus, on top of 1 1/2 cups spinach, 1 1/2 cups romaine w/ 8 cherry tomatoes<br />
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<b>Sweet Potato, Cauliflower, Turkey Bowl (idea from Clean Eating Magazine)</b><br />
I combined 2/3 cup leftover ground turkey breast/ pinto bean mixture, with 1 cup cooked sweet potato, 1 cup steamed cauliflower, 2 Tbls chopped cilantro, and 2 Tablespoons salsa.<b> </b><br />
<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-85839525665016006162012-05-21T08:44:00.000-04:002012-05-21T08:44:00.644-04:00Elmo's Sweet Potato Biscuits<div style="font-family: Verdana,sans-serif;">
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There isn't a child in my home who still watches Sesame Street, but that didn't matter to me when I saw the new book- <b><a href="http://www.amazon.com/Sesame-Street-Baking-Dishes-Together/dp/0470638869">B is for Baking </a></b>. This cookbook uses the characters from Sesame Street and I couldn't resist it. I have had <b><a href="http://www.amazon.com/Sesame-Street-Cooking-Anniversary-Edition/dp/B005HKLDA4/ref=sr_1_1?s=books&ie=UTF8&qid=1337562792&sr=1-1">C is for Cooking</a></b> for quite a few years and we use it all the time.<br />
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I made <b><a href="http://maresfoodandfun.blogspot.com/2011/11/sweet-potato-biscuits.html">Sweet Potato Biscuits</a></b> last fall<b> </b>that we really loved and I noticed the version in B is for Baking was a little bit different and that it didn't use butter at all. I was intrigued and decided it would be the first thing that we tried from this cookbook. I made them on a night that we had a<b> <a href="http://maresfoodandfun.blogspot.com/2010/01/curried-red-lentil-and-swiss-chard-stew.html">family favorite </a></b>for dinner. Whenever I make this stew, we have some sort of bread/biscuit to go with it and I knew these sweet potato biscuits would be great with it. They didn't have the exact texture of a normal biscuit, but they were soft and fluffy and we loved them. I froze a few of the leftovers and we made breakfast biscuit sandwiches the next week. I will be making these again!<br />
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<b>Elmo's Sweet Potato Biscuits </b></div>
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from <a href="http://www.amazon.com/Sesame-Street-Baking-Dishes-Together/dp/0470638869"> B is for Baking by Susan McQuillan</a></div>
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1 large sweet potato, cooked and mashed to equal 1 cup</div>
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1 cup all-purpose flour</div>
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1 cup whole-wheat flour</div>
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1/4 cup cornmeal</div>
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1 Tbls baking powder</div>
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1/4 tsp salt</div>
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1 large egg</div>
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1/4 cup olive oil</div>
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1/4 cup skim milk</div>
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2 Tbls honey </div>
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Preheat the oven to 425 degrees.</div>
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In a small bowl, whisk together dry ingredients (ap flour to salt). In a medium bowl, with a wooden spoon, stir together egg, oil, milk, and honey. Stir in the mashed sweet potato.</div>
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Gradually add the flour mixture to the sweet potato mixture and stir until just combined.</div>
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Turn the dough out onto a lightly floured surface. With your fingers, gently pat the dough out to a 9*12-inch rectangle. Cut into 12 squares. Places biscuits on an ungreased baking sheet about 1 inch apart.</div>
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Bake 10-12 minutes or until golden brown. Cool slightly on rack and serve warm.</div>
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com4tag:blogger.com,1999:blog-7967959583727517256.post-69647061445478648792012-05-18T08:00:00.000-04:002012-05-20T21:21:27.345-04:00Green Chile Tamale Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVUrevJndBs7xOqaN8e3ZQ9BWUVogMv9kcuUD2Pi5tvRUPRGipvSJG4gMQcicZ_9MBwUiNpV8jYWHpQ5x1EdghiGCOltLWSC6gWvCqMai77X7lOBFj948mr2ym5tRG667roCRvQb-Rhva/s1600/greenchiletamalepie.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVUrevJndBs7xOqaN8e3ZQ9BWUVogMv9kcuUD2Pi5tvRUPRGipvSJG4gMQcicZ_9MBwUiNpV8jYWHpQ5x1EdghiGCOltLWSC6gWvCqMai77X7lOBFj948mr2ym5tRG667roCRvQb-Rhva/s400/greenchiletamalepie.jpg.jpg" width="400" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> One of the other pies we had during Pie Week was this Green Chile Tamale Pie. I was intrigued by the recipe and had never eaten or prepared any sort of Tamale Pie, so it was a new adventure for all of us. I stuck to the recipe and used ground sirloin (shocker!) instead of subbing in lean ground turkey. I added some pinto beans and switched up the cheese I used on top, but other than that I stayed pretty close to the recipe.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I had a little bit of trouble with the topping. The recipe said to "Dollop and spread" it on top of the filling. I actually had to roll mine out with a rolling pin and then transfer it to the top of the filling. I had a few little patches that I had to pinch together. Not too pretty, but it worked.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> I think my entire family was pleasantly surprised by this dish. It had good flavor and was a fun twist on something we have never really tried before. A perfect addition to our very fun Pie Week!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Here is the recipe for <b><a href="http://www.myrecipes.com/recipe/green-chile-tamale-pie-50400000110424/">Green Chile Tamale Pie </a></b></span><b></b><br />
* <span style="font-family: Georgia,"Times New Roman",serif;">I added a can of drained and rinsed pinto beans to the filling</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* I used feta cheese instead of queso fresco </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* I chopped the onion, garlic, tomatillos, and poblano chile in the food processor before added them to the skillet </span><br />
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com0tag:blogger.com,1999:blog-7967959583727517256.post-17963175209404288422012-05-17T08:30:00.000-04:002012-06-01T21:23:30.834-04:00Baked Breakfast Oatmeal Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">As part of Pie Week, I wanted to include some Breakfast pies. I found <b><a href="http://dineanddish.net/2011/03/mathematics-recipe-breakfast-oatmeal-pie/">this recipe for Baked Breakfast Oatmeal Pie</a></b></span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">and just knew it would be perfect. My youngest daughter and I stirred together the ingredients the night before and the next morning I popped it in the oven while my kids were getting ready for school.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> It was perfect! It is basically just a baked oatmeal recipe, but looks like pie because it is baked in a pie plate. I reduced the sugar by over half, just because my kids and I don't really like our oatmeal too sweet (I usually don't add any sweetener to my own) and used almond milk instead of normal milk.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This was a big hit. My kids enjoyed a slice warm out of the oven and they loved snacking on the leftovers, cold, right out of the fridge. There are so many ways that you could make variations of this, like adding fruit or making a savory option. It really seems like there are limitless possibilities and it is super quick to throw together. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I also saw this <b><a href="http://whyjusteat.blogspot.com/2011/08/pigs-in-blanket-pie.html">Pigs in a Blanket Pie</a></b></span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">and thought it was just too funny to pass up. I whipped up some whole wheat pancake batter and put turkey sausage links into the batter. The only problem was that it took longer than I expected to bake through, so my kids had to wait until after school to eat it since it wasn't ready before they left. Fun idea though.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I also used the filling from this </span><b style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.blogger.com/goog_718525058">recipe for Savory Breakfast Pies with Cheddar Cheese Crust </a>, </b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">but used pizza dough as the crust. I made them for dinner and they were a big hit. I used canadian bacon instead of ham in the filling and also omitted the milk and used a little bit of oil instead of butter to cook the onion/veggies. They turned out really cute and my family loved them. I didn't get a picture quick enough though. They ended up looking like little calzones.</span><b> </b></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Here is the<a href="http://dineanddish.net/2011/03/mathematics-recipe-breakfast-oatmeal-pie/"> <b>recipe for Baked Breakfast Oatmeal Pie</b></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* I used 2/3 cup pumpkin puree</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* I reduced the sugar to a little less than 1/4 cup</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>* I used almond milk (original) instead of regular milk </b></span><b><a href="http://dineanddish.net/2011/03/mathematics-recipe-breakfast-oatmeal-pie/"> </a></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /><b><a href="http://www.blogger.com/goog_718525058"></a></b></span><b><a href="http://myfavoritethings-miranda.blogspot.com/2012/02/savory-breakfast-pies-with-cheddar.html"> </a></b><br />
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<img height="84" src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" width="200" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com2tag:blogger.com,1999:blog-7967959583727517256.post-42628082267267551552012-05-16T08:06:00.000-04:002012-05-20T21:22:28.659-04:00Ellie Krieger's Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">I have a confession to make- up until last week, I had never, in my life, made Shepherd's Pie. I don't remember ever eating it before. My mom never made these types of dishes growing up. I've never been a "meat & potatoes" type eater, so it just never was something I was interested in making.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> 2 things changed that for me- Pie Week and <b><a href="http://www.amazon.com/Comfort-Food-Fix-Feel-Good-Favorites/dp/0470603097">Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. </a></b></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Ellie Krieger's recipes never, ever disappoint and I like that she uses a combination of cauliflower and potatoes for the mashed topping.</span> <span style="font-family: Georgia,"Times New Roman",serif;">I made a few changes, like using lean ground turkey instead of lean ground beef, but that is just because of my personal taste preferences.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I actually put this together on a Saturday night and then covered it and put it in the fridge, so I could just pop it in the oven after church on Sunday and we wouldn't have to wait too long for a hot meal to be ready.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My family really liked this meal, (it is a meal in itself), and I was pleasantly surprised by how flavorful and fun it was. While we were eating it, we took turns telling stories about how this dish might have gotten the name Shepherd's Pie. For your sake, I won't repeat any of those stories. :D</span><br />
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Here is the recipe for <b><a href="http://www.foodnetwork.com/recipes/ellie-krieger/shepherds-pie-recipe/index.html">Ellie Krieger's Shepherd's Pie</a></b><br />
<b>* I used 94% lean ground turkey</b><br />
<b>* I used chicken broth </b><br />
<b>* I added 1/2 cup of celery to the veggies </b><br />
<b>* I added a few splashes of Worcestershire sauce to the filling</b><br />
<b>* I added some garlic powder, salt & pepper to the mashed potato/cauliflower topping and used an extra Tablespoon of butter</b></div>
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<img src="http://i39.photobucket.com/albums/e177/hannahcranerr/signature-4.jpg" />Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com2