tag:blogger.com,1999:blog-31985493952387916232024-03-13T11:16:09.690-07:00A Bear in the KitchenJennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.comBlogger670125tag:blogger.com,1999:blog-3198549395238791623.post-31254335786646196942017-05-29T08:00:00.000-07:002017-05-29T08:00:08.044-07:00Hot Ham and Cheese Croissant Sandwiches<div class="separator" style="clear: both; text-align: center;">
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On busy nights I tend to plan crockpot or sandwich meals. And if we have kids going all different directions and I know they're going to eat at different times I definitely do sandwiches. They are easy to fix for 1 or 2 kids at a time and everyone is still happy because it's not cereal. (Sometimes it is cereal night and they just deal.) These hot ham and cheese croissants are perfect! You can make them ahead of time, wrap them in foil, and pop as many in the oven at a time as you need (or have your kids pop them in the oven when they want to eat). Did I mention they are absolutely delicious too?!<br />
<br />
<b>Hot Ham and Cheese Croissants</b><br />
<br />
1 1/2 lbs deli ham<br />
sliced deli cheese (we like Colby Jack, Cheddar, and Swiss)<br />
honey mustard, sweet hot mustard, or pineapple mustard (whatever fancy mustard you like)<br />
split croissants<br />
<br />
Spread mustard on each size of split croissants. Place a slice of cheese, then some ham, then another slice of cheese on each bottom croissant. Top with tops of croissants and wrap each sandwich in foil. Place in fridge for later bake right away. Bake at 350 degrees for 15 minutes or until heated through.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-53109756590803362142017-05-22T08:00:00.000-07:002017-05-22T08:00:11.950-07:00Strawberry Spinach Salad<div class="separator" style="clear: both; text-align: center;">
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This is a wonderful Spring or Summer salad! It's delicious! I love all of the ingredients and together they make a great salad. I would love to use blue cheese in the place of the feta, but my kids would revolt. So I make it with feta for now. I let the pickier eaters pick out the red onion also. Let's just say this is not their favorite salad, but I love it! I like to take this salad when I'm taking dinner to someone. It's pretty!<br />
<br />
<b>Strawberry Spinach Salad</b><br />
<br />
1/4 red onion, thinly sliced<br />
1 bag baby spinach<br />
1 bag spring mix lettuces<br />
16 oz strawberries, sliced<br />
4 oz feta or blue cheese, crumbled<br />
1/2 cup toasted sliced almonds<br />
salt and pepper<br />
bottled raspberry or red wine vinaigrette, or poppy seed dressing<br />
<br />
Toss together the spinach and spring mix. Add onion and strawberries and toss a little. Top with crumbled cheese and almonds. Sprinkle with a little fresh ground pepper and salt. Serve with salad dressing of choice.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-53814218300767561182017-05-15T08:00:00.000-07:002017-05-15T08:00:15.400-07:00Brown Butter and Mizithra Spaghetti - Old Spaghetti Factory Copy Cat<div class="separator" style="clear: both; text-align: center;">
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We love Old Spaghetti Factory! It is just a great Italian restaurant that we go to whenever we are in Utah. My 4 year old especially loves it because there is a trolley you can sit in and that is the coolest thing ever to her. Now I usually get the spaghetti and meatballs because I just love it, but my 17 year old and 10 year old always get the brown butter and mizithra spaghetti. I thought I'd try to make it at home because they love it so much and it turned out great. I did have to look around a bit for the mizithra cheese, which is a Greek cheese that's sorta like Parmesan, but I found it at my local grocery store's cheese counter. My kids all loved this and it was fun to recreate a favorite restaurant meal.<br />
<br />
<b>Brown Butter and Mizithra Spaghetti</b><br />
<br />
16 oz thin spaghetti<br />
1/2 cup butter<br />
8 oz Mizithra cheese, finely grated<br />
salt and pepper to taste<br />
<br />
Cook pasta in a large pot of salted water to al dente. Drain. While pasta is cooking melt butter in a saucepan, stirring, and heat until it turns golden brown. Remove from heat. Toss the cooked spaghetti with the butter and about 1 cup of grated Mizithra. Add salt and pepper to taste and toss again. Serve immediately.<br />
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**You could totally make this with Parmesan instead of the mizithra and it would be delicious!Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-17077121528828363052017-05-08T07:00:00.000-07:002017-05-08T07:15:05.884-07:00Stick of Butter Rice<div class="separator" style="clear: both; text-align: center;">
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I bet you, like me, have seen this recipe all over the place. It is so popular. I can tell you why it is - it's delicious! This rice turns out so flavorful. It reminds me a little of the rice from my favorite chicken casserole <a href="http://abearinthekitchen.blogspot.com/2008/11/oven-chicken.html">*Oven Chicken*</a>. I got this recipe from Thirty Handmade Days and modified it just slightly because at my altitude I use just a little more liquid in my rice. I served it with <a href="http://abearinthekitchen.blogspot.com/2016/11/crispy-cheddar-chicken.html">*Crispy Cheddar Chicken*</a>, another family favorite, and steamed broccoli. It was a great dinner that my whole family loved.<br />
<br />
<b>Stick of Butter Rice</b><br />
<br />
1 cup long grain white rice<br />
1, 10 oz can condensed French onion soup<br />
1, 14.5 oz can beef broth (this is what I changed - the original recipe calls for a 10 oz can)<br />
1/2 cup or 1 stick of butter, cut in slices<br />
<br />
Preheat oven to 425 degrees. In a 9x9 inch baking dish or a 2 1/2 quart casserole dish, combine rice, soup, and broth. Cut butter into slices and place evenly on top of the mixture. Cover with foil (or your casserole lid) and bake for 30 minutes. Remove cover and bake 25-30 minutes. Fluff and serve.Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-6176580994554952692017-05-03T12:37:00.002-07:002017-05-03T13:01:27.565-07:00Super Easy Chicken Stir Fry<div class="separator" style="clear: both; text-align: center;">
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This stir fry can be made in about 20 minutes if you have already made the rice to serve it with and you know I have, because I love my rice cooker. Below I'm going to talk a little about my undying love for my rice cooker, but right now let's talk stir fry. This recipe is from Lauren's Latest and it is fabulous. It is a family pleasing, 20 minute meal and that makes it a total winner. The stir fry sauce is a little sweet and a little spicy. Yum! I highly recommend this one and I know I'm gonna have lots of requests for it in the future - especially from my husband and my 4 year old that loved the baby corn.<br />
<br />
Rice cookers! This is a link to mine, the Zojirushi Neuro Fuzzy, on Amazon <a href="https://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B000A7NN4I/ref=pd_day0_79_3?_encoding=UTF8&pd_rd_i=B00007J5U7&pd_rd_r=N7B83EE76VA7WW2Q0WYA&pd_rd_w=ZwGN4&pd_rd_wg=Z4oPz&refRID=N7B83EE76VA7WW2Q0WYA&th=1">*link*</a>. It is just wonderful. It cooks rice perfectly and starts and ends with cute little songs. It really is adorable and highly functional. I bought mine at a local Asian grocery store about 6 years ago and I have used it at least once or twice a week since. I am not great at making rice on the stove top and this really has made my life so much easier. If I'm making a dinner with rice in the evening I start the rice in my rice cooker in the morning and it keeps the rice hot and perfect until dinner time. It says it keeps it hot and ready to eat for up to 2 days set on the "keep warm" cycle. That's amazing though I never have tried to keep it that long. I have tried quite a few other rice cookers over the years that were much less expensive and none of them worked all that well. This one does. It's awesome. I'll stop now. :)<br />
<br />
<b>Super Easy Chicken Stir Fry</b><br />
<br />
2 tablespoons oil (I used avocado, but canola or olive oil work great too)<br />
1 medium onion, chopped<br />
4 boneless skinless chicken breasts, chopped into bite size pieces<br />
2 teaspoons minced garlic<br />
2, 12 oz bags frozen Asian stir fry vegetables (Bird's Eye has a good one I like)<br />
1/2 cup chicken broth<br />
1/4 cup sweet Chili sauce (found in Asian section of grocery store)<br />
1/4 cup soy sauce<br />
1/4 cup brown sugar<br />
1 teaspoon sesame oil<br />
1/2 teaspoon ginger powder<br />
1 heaping tablespoon cornstarch<br />
<br />
In a large skillet heat oil. Add onions and chicken and cook for 3-5 minutes or until onion is translucent and chicken has cooked through. Add garlic and cook another minute. Add in frozen stir fry veggies and heat through.<br />
<br />
In a bowl whisk together: chicken broth, chili sauce, soy sauce, brown sugar, sesame oil, ginger, and cornstarch. Pour this over the cooked chicken and vegetables. Bring to a boil, stirring, and heat until sauce is thickened. Serve over rice.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-6653156256839648072017-04-24T08:00:00.000-07:002017-04-24T08:00:41.367-07:00Tortellini Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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I've seen this soup all over Pinterest and I can tell you why - it's great! The tortellini ends up tasting a lot like dumplings. Everyone in my family had seconds and raved about how yummy it was. I got the recipe from Cooking Classy and modified it slightly, but I think there are a lot of different blogs with similar recipes. I served it with the Perfect Dinner Rolls recipe I posted last week and it was a great dinner.<br />
<br />
<b>Tortellini Chicken Noodle Soup</b><br />
<br />
3 tablespoons butter<br />
1 1/2 cups chopped carrots, about 5 medium carrots<br />
1 cup chopped celery, about 3 stalks<br />
1 cup chopped onion<br />
4 teaspoons minced garlic<br />
2, 1 quart boxes chicken stock<br />
1 1/2 teaspoons Italian seasoning<br />
1 teaspoon dried parsley<br />
2 teaspoons chicken bouillon<br />
19 oz frozen cheese tortellini<br />
3 cups cooked and chopped chicken (I used rotisserie chicken)<br />
salt and pepper to taste<br />
2-3 tablespoons Ultra Gel (or you can use cornstarch mixed with a little water), optional<br />
<br />
In a large soup pot melt the butter. Saute carrots, celery, and onion in the melted butter until tender, about 4-5 minutes. Add garlic and cook another minute. Add chicken stock, Italian seasoning, parsley, bouillon, tortellini, and chopped chicken. Bring to a boil and cook until tortellini is cooked through. Add Ultra Gel or cornstarch just to thicken up the broth a little bit (totally optional). Season with salt and pepper to taste.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-74525277534040428852017-04-17T08:00:00.000-07:002017-04-17T17:09:46.591-07:00Perfect Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
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This is another fantastic recipe from Your Homebased Mom. They really are the perfect white dinner roll. I have another dinner roll recipe that I really love - it's half wheat flour half white flour - but I know this will be my go-to for white dinner rolls. The dough is very easy to work. These tasted amazing with butter and jam.<br />
<b><br /></b>
<b>Perfect Dinner Rolls</b><br />
<b><br /></b>
1/2 cup lukewarm water<br />
2 1/2 tablespoons instant yeast<br />
2 cups warm milk<br />
3 tablespoon butter, softened<br />
1 teaspoon sugar plus 2 tablespoons, divided<br />
1 tablespoon salt<br />
6-7 cups of unbleached all purpose flour<br />
melted butter<br />
<br />
1. In a heavy duty stand mixer combine water, yeast, and 1 teaspoon sugar. Allow to sit for about 5 minutes, until foamy.<br />
2. Add milk, butter, remaining sugar, and salt.<br />
3. Add in 5 cups of flour and mix until dough forms. Continue adding flour, 1/2 cup at a time until the dough becomes smooth and pulls away from the sides of the mixer. Knead on high speed for 3 minutes. Dough should be slightly tacky.<br />
4. Spray a large bowl with cooking spray and place dough in the bowl. Cover and allow to rise until double in size (30 minutes or so depending on room temperature).<br />
5. Press dough down and roll into a 8 x 12 rectangle. Cut the dough into 4 strips the long way and then each strip into 6 pieces for a total of 24 pieces.<br />
6. Roll each piece of dough into a ball and place on a greased or silpat lined baking sheet.<br />
7. Cover with plastic wrap and let rise a room temperature for 20-25 minutes.<br />
8. Preheat oven to 350 degrees.<br />
9. Bake the rolls for 20-25 minutes or until golden brown.<br />
10. Brush the baked rolls with melted butter if desired.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-46965639780140975862017-04-10T08:00:00.000-07:002017-04-10T08:00:10.568-07:00Navajo Tacos with Quick Fry Bread<div class="separator" style="clear: both; text-align: center;">
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Have you ever had a Navajo taco?? They are truly delicious! I have another recipe for Navajo tacos on this blog, but it uses yeast risen bread dough and this recipe is the quick bread version which uses baking powder. Both are extremely tasty. Fried bread and taco fillings. How can you go wrong really? I probably only make this about once a year, because it involves deep frying and I just don't do that all the time, but whenever I do make these my kids are so happy. And any leftover fry bread can be slathered with butter and honey, which is also amazingly delicious!<br />
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<b>Navajo Tacos with Quick Fry Bread</b><br />
<br />
<u>Fry Bread:</u><br />
4 cups flour<br />
2 tablespoons baking powder<br />
2 teaspoons salt<br />
2 cups milk<br />
vegetable or peanut oil for deep frying<br />
<br />
<u>Toppings:</u><br />
1-2 lbs seasoned taco meat<br />
large can refried beans<br />
1 small can El Pato tomato sauce<br />
shredded cheese<br />
guacamole<br />
shredded lettuce<br />
chopped tomato<br />
chopped green onion or red onion<br />
sour cream<br />
<br />
<u>Directions for Fry Bread:</u><br />
In a stand mixer (or by hand) combine flour, baking powder, salt, and milk. Knead until dough comes together. You may need to add a little more flour so the dough isn't too sticky. Turn out dough onto a floured surface and knead until smooth add flour as needed. Cover with a towel and let rest for 5 minutes.<br />
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Pour enough oil into a heavy deep skillet so that the oil is 1 1/2 inches deep. Heat the oil to 375 degrees.<br />
<br />
Divide the dough into 12- 20 pieces depending on how big you want your fry bread (I ended up making about 18). Roll out dough with a rolling pin to about 1/4 inch thickness ovals.<br />
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Fry the bread, about 2-3 at a time, until golden, then flip until the other side is golden brown. Drain on paper towels. Top fry bread with refried beans (how to prepare them below), then taco meat and any other toppings. Eat right away. We like to have the leftover fry bread for dessert with butter and honey - yum!<br />
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<u>Directions for Refried Beans:</u><br />
In a saucepan combine refried beans from the can with about 1/2 a can of the El Pato. Stir and heat until it loosens. You might add a little more El Pato until you get the desired consistency. Add a handful of shredded cheese (maybe 1/2 - 1 cup) and heat through until the cheese melts. Serve this spread on the fry bread before topping with other toppings.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-13744343084844217132017-04-03T08:00:00.000-07:002017-04-03T08:00:23.094-07:00Chicken Pot Pie Soup<div class="separator" style="clear: both; text-align: center;">
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Here's another lovely soup recipe. We really love soup around here and usually have it once a week with homemade rolls or bread. It is definitely one of my kids' favorite dinners. This soup was ranked right up there with chicken noodle and corn chowder so it was a hit. It tastes so much like chicken pot pie filling in soup form. I served it with some wheat rolls and it was seriously delicious.<br />
<b><br /></b>
<b>Chicken Pot Pie Soup</b><br />
<br />
3 tablespoons butter<br />
1 cup chopped onion<br />
3 stalks celery<br />
2 large carrots, chopped<br />
1 tablespoon minced garlic<br />
4 cans or about 7 cups chicken broth, divided<br />
3-4 cups chopped cooked chicken<br />
1 large potato, peeled & small dice<br />
1 can corn, drained<br />
1 cup frozen peas<br />
1 cup frozen green beans<br />
1/2 cup butter<br />
1/2 cup flour<br />
2 cups heavy cream<br />
1/2 teaspoon salt<br />
2 teaspoon chicken bouillon granules<br />
1/4 teaspoon onion powder<br />
1/2 teaspoon Mrs. Dash<br />
pepper to taste<br />
<br />
In a large soup pot melt 3 tablespoons butter. Saute onions, celery, and carrots until cooked, about 5 minutes. Add garlic and cook another minute. Add 2 cans chicken broth, chicken, potatoes, and vegetables and bring to a boil. Turn down heat to medium and cover and boil 10 minutes or until potatoes are tender.<br />
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In another saucepan melt 1/2 cup butter, add flour and cook, whisking for a minute. Add heavy cream and 1 can chicken broth and whisk and cook until smooth and thickened. Just before it begins to boil add to the soup pot and stir. Thin the soup to desired consistency with the last can of chicken broth. Season with salt, chicken bouillon, onion powder, Mrs. Dash, and pepper to taste.<br />
<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-51664612472735455712017-04-01T10:33:00.001-07:002017-04-01T21:58:07.628-07:00Crock Pot Sweet and Sour Beef Brisket<div class="separator" style="clear: both; text-align: center;">
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This is a great way to cook brisket! It turns out so tender and flavorful! This recipe is from Your Home Based Mom and it is just awesome. I think it will go into regular rotation for our Sunday dinners. I served it with mashed potatoes and green beans and it was great!<br />
<br />
<b>Crock Pot Sweet and Sour Brisket</b><br />
<br />
3-4 lb beef brisket<br />
1 cup beef broth<br />
1/2 cup ketchup<br />
1/2 cup chili sauce<br />
1/2 cup apple cider vinegar<br />
1 cup chopped onions<br />
1 teaspoon minced garlic<br />
1 cup brown sugar<br />
1/2 tablespoon salt<br />
2 tablespoons cornstarch<br />
<br />
Place brisket in crockpot. Mix together remaining ingredients, except for cornstarch, and pour over brisket. Cover and cook on low for 9 hours or 5-6 hours on high.<br />
<br />
Remove brisket and slice the meat across the grain. Place on a platter and cover with foil.<br />
<br />
Strain the juices from the crockpot into a saucepan. Mix together cornstarch and enough water to just mix it together and make it pourable; add to the juices and heat until boiling. Remove from heat and served thickened sauce over the sliced brisket.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-35596676456780423192017-02-14T08:00:00.000-08:002017-02-14T08:00:07.903-08:00The Best Rice Pudding<div class="separator" style="clear: both; text-align: center;">
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I must admit that I am more of a cook than a baker. It's a weird thing that there's a difference, but I love cooking things. I love watching them change and become something different than the raw ingredients you start with. So even when it comes to desserts I love cooking them. I love eating baked goods, but when it comes to what I enjoying making myself - it's the cooking process I love. So anywho, cooking pudding is one of the most satisfying cooking experiences out there. In this recipe you start with 8 cups of liquid and during the process of making it it becomes thick, creamy, and gorgeous. Sure it takes some time, but all the best things take time and this is one of them. If you like classic rice pudding this the recipe for you! You can serve it warm or cold and you can certainly add raisins if that's your thing. It's really delicious and well to me it's the perfect dessert.<br />
<br />
<b>The Best Rice Pudding</b><br />
<br />
6 1/2 cups milk (I used 1%)<br />
1 1/2 cups heavy cream<br />
1 cup uncooked medium grain rice (I used Calrose)<br />
1/2 cup sugar<br />
1/2 teaspoon kosher salt (if using regular salt use less)<br />
1/4 teaspoon cinnamon<br />
1/8 teaspoon nutmeg<br />
2 tablespoons butter<br />
1 1/2 teaspoons vanilla<br />
<br />
In a large saucepan, add the milk, cream, rice, sugar, salt, cinnamon, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.<br />
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Uncover and continue to simmer until the rice is tender and the pudding has thickened, about 20 - 25 minutes, stirring constantly to prevent scorching. Remove from heat and add butter and vanilla and stir.<br />
<br />
Transfer to a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for 1 hour or overnight. Serve warm or chilled with a light sprinkle of cinnamon.<br />
<br />
Makes 8, 1/2 cup servings<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-53446313877326385442017-02-13T08:00:00.000-08:002017-02-13T08:00:20.486-08:00One-Pot American Goulash<div class="separator" style="clear: both; text-align: center;">
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This yummy, easy dinner is an American classic. And it's a one pot 30 minute meal. Yay! I have another recipe on here called macaroni and beef which is very close to this, but I love that you can cook this recipe so quickly all in one pot, so I make this one more often. I'm not sure were I got the original recipe, but I have seen so many on Pinterest. I served this with some cheese on top and homemade French bread and my family loved it.<br />
<br />
<b>One-Pot American Goulash</b><br />
<br />
1 lb ground beef<br />
1 onion, chopped<br />
2 teaspoons minced garlic<br />
2 cups beef broth or water<br />
28 oz can crushed tomatoes<br />
2 teaspoons oregano<br />
2 teaspoons basil<br />
2 cups elbow macaroni<br />
salt and pepper to taste<br />
<br />
In a large, deep skillet brown the ground beef and onion until onion is tender and beef is cooked through. Drain excess fat. Add garlic and cook for a minute. Add remaining ingredients and stir well. Bring to a boil. Turn down heat and simmer, covered, for 20 minutes, stirring occasionally. Serve with shredded cheese on top if desired.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-71892336468442252432017-02-02T13:54:00.001-08:002017-02-02T13:54:22.815-08:00Slow Cooker Sweet & Saucy Meatballs<div class="separator" style="clear: both; text-align: center;">
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I got this recipe years ago from my friend Brenda. We made crockpots of these meatballs using her recipe for a church activity. Its a great recipe to make in bulk to feed a lot of people because it's so easy. The meatballs taste like a cross between sweet and sour and barbecue meatballs. It comes out super yummy. I used a bag of frozen Swedish style meatballs, but you can also use Italian style meatballs and it tastes great. I served the meatballs and sauce over rice with veggies on the side and it was an easy weeknight meal that my whole family enjoyed.<br />
<b><br /></b>
<b>Slow Cooker Sweet & Saucy Meatballs</b><br />
<br />
2 lbs frozen meatballs<br />
12 oz bottle chili sauce<br />
1 cup grape jelly<br />
cooked rice, for serving<br />
<br />
Place frozen meatballs in a non-stick sprayed slow cooker. In a bowl whisk together chili sauce and grape jelly; pour over the meatballs. Cook on low for about 5-6 hours or until hot. Serve meatballs and sauce over rice.Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-2686899642612518222017-01-16T13:10:00.001-08:002017-01-16T13:10:33.254-08:00Mixed Greens Salad with Pears, Candied Pecans, and Honey Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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This is a simple and delicious salad. I love the combination of the pears, pecans, and feta. I made this salad for our Christmas Eve dinner. The vinaigrette is also a great sweet and sour dressing that would go well with any mixed greens salad. I got this recipe from The I Heart Naptime Cookbook - which is a fantastic cookbook.<br />
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<b>Mixed Greens Salad with Pears, Candied Pecans, and Honey Vinaigrette</b><br />
<br />
1/2 cup pecans<br />
2 tablespoons brown sugar<br />
1/2 cup extra virgin olive oil<br />
1/4 cup honey<br />
3 tablespoons red wine vinegar<br />
1 teaspoon Dijon mustard<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
4 cups spring mix (about 1 reg size prewashed bag)<br />
4 cups baby spinach (about 1 reg size prewashed bag)<br />
1 large pear, cored and thinly sliced<br />
1/3 cup dried cranberries and blueberries (or just 1/3 cup dried cranberries)<br />
3-4 tablespoons crumbled feta cheese<br />
<br />
In a non-stick skillet combine the pecans and sugar and cook, stirring constantly, until the sugar has melted and coated the pecans. You want to cook it on medium low and make sure you remove from heat before the sugar burns.<br />
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In a mason jar with a tight lid combine oil, honey, vinegar, mustard, salt, and pepper. Screw on the lid tightly and shake until all ingredients are fully combined.<br />
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In a large bowl mix together the salad greens. Pour dressing over and toss. Add pears and toss gently. Top with cranberries/blueberries and feta. Serve.<br />
<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-41841506919594548682016-12-05T08:00:00.000-08:002016-12-05T08:00:09.714-08:00Hawaiian Pineapple Chicken<div class="separator" style="clear: both; text-align: center;">
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Winner, winner, chicken dinner! We've been having a lot of new chicken dishes lately! And fruity ones too! Any saucy chicken over rice is a hit at this house so I keep trying new recipes that have that basic theme. My family loves it. This pineapple chicken is fantastic. It is pretty much pineapple sweet and sour chicken. The recipe is again from Jamie Cooks It Up - I love her recipes. I served it with some humble green beans and everyone loved this dinner. This one is definitely worth a try if you need a new chicken recipe.<br />
<br />
<b>Hawaiian Pineapple Chicken</b><br />
<br />
5 chicken breasts<br />
1/2 cup flour<br />
1 tablespoon lemon pepper<br />
3 tablespoons oil (avocado, canola, etc.)<br />
1 can pineapple chunks or tidbits<br />
1 1/4 cup pineapple juice (the juice from the can plus enough water to equal 1 1/4 cups)<br />
3/4 cup apple cider vinegar<br />
1/2 tablespoon soy sauce<br />
1/4 teaspoon ground ginger<br />
1 teaspoon chicken bouillon<br />
1 cup sugar<br />
2 tablespoons cornstarch<br />
sliced green onions, optional for topping<br />
<br />
In a dish mix together the flour and lemon pepper. Cut the chicken breasts into strips. Dredge the chicken strips in the flour mixture and place on a plate.<br />
<br />
In a hot skillet heat 3 tablespoons of oil. In batched brown the chicken in the oil on both sides. Place browned chicken strips in a non-stick sprayed 9x13 baking dish.<br />
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In a saucepan combine pineapple juice (set the pineapple chunks from can aside for now), apple cider vinegar, soy sauce, ginger, bouillon, sugar, and cornstarch. Whisk until combined. Heat and bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat and pour 2/3 of the sauce over the browned chicken in the baking dish.<br />
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Bake uncovered at 375 degrees for 30 minutes. Take the chicken out of the oven and spread pineapple chunks evenly over the chicken. Pour the rest of the sauce over all and return to the oven. Bake for an additional 10 minutes. Garnish with sliced green onions if desired before serving over rice.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-83573333155397303382016-11-28T08:00:00.000-08:002016-11-28T08:00:34.226-08:00Amber's Breadsticks<div class="separator" style="clear: both; text-align: center;">
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These breadsticks are absolutely fantastic and really easy to make. They are baked in melted butter and wow does that make them delicious!! I have been making these for a number of years, but realized I never wrote the recipe down with pictures. I usually serve them with Italian dinners or soups. Please do give this recipe a try - it's pretty much fail proof!<br />
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<b>Amber's Breadsticks</b><br />
<br />
1 tablespoon yeast<br />
2 tablespoons sugar<br />
1 1/2 cups very warm water<br />
1 teaspoon salt<br />
3 - 3 1/2 cups flour<br />
1/2 cup butter<br />
garlic salt<br />
grated Parmesan cheese<br />
<br />
In the bowl of an electric mixer, combine yeast, sugar, and very warm water. Let sit for about 5 minutes until it starts to foam.<br />
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Add 2 cups of flour and salt and mix with dough hook for a minute. Add enough additional flour, a little at a time, until the dough pulls away from the sides of the mixer (I added 1 1/4 cups of additional flour). Knead with the dough hook on medium high speed for 5 minutes. Place in an oiled bowl with non-stick sprayed plastic wrap and let rise until doubled, about 45 minutes to 1 hour.<br />
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Place 1/2 cup butter on a rimmed cookie sheet. Place in the oven as it preheats to 400 degrees, being sure to watch it so the butter doesn't brown. As soon as the butter is melted remove from oven and tip the pan back and forth to spread butter evenly over the bottom of the pan.<br />
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Punch down the dough and roll into a long rectangle on a floured surface. Cut dough into strips with a pizza cutter. Take a strip, fold in the middle and twist, pinching together the ends of the dough. Place the twisted dough pieces evenly onto the butter covered cookie sheet. Sprinkle with garlic salt and Parmesan. Bake at 400 degrees for 15-17 minutes or until golden brown.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-44704479201485646972016-11-21T08:00:00.000-08:002016-11-21T08:00:24.221-08:00Skinny Orange Chicken<div class="separator" style="clear: both; text-align: center;">
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This delicious orange chicken recipe is from Gimme Some Oven and it's a lot healthier than the orange chicken at Panda Express and I think my kids liked it just as much (well maybe not my 12 year old who is obsessed with Panda Express). I thought the sauce was just a little too thick so I cut down the amount of cornstarch - if you like a thick sauce add another tablespoon. This was a fast dinner to get on the table if you cook your rice ahead. Yay for fast tastey recipes!<br />
<br />
<b>Skinny Orange Chicken</b><br />
<br />
5 chicken breast, cut into bite size pieces<br />
salt and pepper<br />
2 tablespoons oil (avocado, canola, olive oil...)<br />
3 cloves garlic, minced<br />
1/2 cup orange juice<br />
zest of 1 orange<br />
1/2 cup honey<br />
1/3 cup soy sauce<br />
1/4 cup rice vinegar<br />
2 tablespoons cornstarch<br />
1/2 teaspoon white pepper<br />
1/2 teaspoon ground ginger<br />
pinch red pepper flakes<br />
sliced green onions, optional for topping<br />
toasted sesame seeds, optional for topping<br />
<br />
To make orange sauce: In a bowl whisk together garlic, orange juice, orange zest, honey, soy sauce, vinegar, cornstarch, pepper, ginger and red pepper flakes. Set aside.<br />
<br />
Season chicken with salt and pepper. Heat oil in a large saute pan. Add chicken and stir fry for 4-6 minutes or until browned and nearly cooked through. Pour in the orange sauce and stir to combine. Let the sauce come to a boil, turn down heat to a simmer and let simmer, stirring, for a few minutes or until chicken is cooked through. Serve immediately over rice and garnish with green onions and sesame seeds.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-55715184018956091352016-11-17T15:33:00.000-08:002016-11-17T15:33:13.912-08:00Crispy Cheddar Chicken<div class="separator" style="clear: both; text-align: center;">
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This recipe is from Jamie Cooks It Up and it's great! My kids loved it, especially my 4 year old who thought it was cheesy chicken nuggets - which it basically is. The chicken is moist and the cream of chicken sauce is yummy. I served it with a brown rice quinoa blend from Costco and broccoli. I will definitely be making this again.<br />
<br />
<b>Crispy Cheddar Chicken</b><br />
<br />
5 chicken breasts<br />
2 sleeves Ritz crackers, crushed<br />
1/4 teaspoon salt<br />
1/8 teaspoon pepper<br />
1/2 cup milk<br />
3 cups shredded cheddar cheese<br />
1 teaspoon dried parsley<br />
<br />
<u>Sauce:</u><br />
1 can cream of chicken soup<br />
2 tablespoons sour cream<br />
2 tablespoons butter<br />
1/2 cup milk<br />
<br />
Cut each chicken breast into 3 large chunks. Pour the milk, cheese, and cracker crumbs into 3 separate bowls (or loaf pans work well). Toss the chicken chunks with salt and pepper and then dip each piece into the milk, then the cheese. Press the cheese as well as you can into the chicken. Then coat it in the cracker crumbs and press them into the chicken also. (This process is messy and cheese will end up in the cracker crumbs, but it's ok.)<br />
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Place coated chicken pieces into a non-stick sprayed 9x13 pan. Sprinkle parsley over the chicken. Cover with non-stick sprayed foil and back at 400 degrees for 35 minutes. Remove foil and bake for an additional 10 minutes or until the chicken is golden and crispy.<br />
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Prepare sauce by combining cream of chicken soup, sour cream, butter, and milk in a saucepan. Heat stirring until smooth and hot. Serve over chicken.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-2705866870141353982016-11-07T11:34:00.000-08:002016-11-07T11:34:35.652-08:00Homemade Canned Applesauce<div class="separator" style="clear: both; text-align: center;">
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Last Saturday I canned 23 quarts of applesauce with the help of my family. It was a big effort, but in the end it was totally worth it because homemade applesauce is just so darn good. I used a bushel of Jonagold apples and a bushel of Jonathan apples and loved the taste of both apples for applesauce. I made half regular and half with cinnamon - we love both. I used the recipe from my trusty Ball Blue Book canning cookbook. I don't have a food mill (maybe I'll get one for a future birthday present :)), so I used an apple/peeler/corer/slicer to prepare the apples. We had a quart of the Jonagold regular applesauce with dinner last night and my kids called it liquid gold so I think all the effort was worth it! <br />
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<b>Homemade Canned Applesauce</b><br />
<br />
2 1/2 - 3 1/2 pounds of apples per quart of applesauce desired<br />
water<br />
Fruit Fresh<br />
sugar (optional)<br />
cinnamon (optional)<br />
canning supplies (canner, quart jars, new lids, rings, etc.)<br />
<br />
1. Peel, core, and slice the apples. Place in a large stock pot with about an inch of water in the bottom of the pot (this is so the apples won't stick and burn on the bottom of the pot). Every so often I sprinkle Fruit Fresh on the apple slices and stir them around to keep the apples from browning. Fill up the pot with apples as they will cook down a lot.<br />
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2. Cook apples until soft being sure to stir the bottom vigorously and adding water as needed so apples don't stick to the bottom. At this point I like to transfer the cooked apples to a different stock pot (this is just to assure that any apples that have stuck to the bottom with not be in the finished applesauce). <br />
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3. Off the heat use an immersion blender to blend the applesauce to the desired consistency - we like it just slightly chunky. If you do not have an immersion blender you can use a food processor or blender.<br />
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4. Add desired amount of sugar to taste or none at all if the apples are sweet enough - I added 2 cups of sugar to each pot of applesauce.<br />
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5. Add cinnamon, if making cinnamon applesauce, to taste. I added about 3 teaspoons of cinnamon to each pot of applesauce.<br />
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6. Place applesauce back on the heat and bring to a boil, stirring constantly. Then turn down the heat to a simmer and cook stirring for 5 minutes.<br />
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7. Remove from heat and ladle hot applesauce into sterilized quart size jars, leaving 1/2 inch of head space. Place a sterilized new lid on each jar. (To sterilize lids place them in a small saucepan of just simmering water - you do not want to boil the lids.) Screw on a ring tightly. Place jars into the canner rack.<br />
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8. Place rack with jars into canner with boiling water. Water should completely cover the jars. Bring back to full boil, then cover and process at a full boil for 20 minutes plus any additional time needed for your altitude - I add 10 minutes for my altitude, refer to the chart below. <br />
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**As a side note: I can on a camp stove in my garage with the garage door open. This helps keep the mess of the canning process out of my kitchen and not on my stove. It's really a great way to can if you have a camp stove.<br />
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9. After required processing time remove the rack and jars from the canner and place jars on a towel lined surface (use a jar lifter - they are hot!). Do not move the jars for 24 hours. During this time all the jars should seal.<br />
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10. At the end of 24 hours inspect each jar to make sure it has sealed by pressing the middle of the lids to make sure they don't spring back when pressed. Wipe the jars clean with a wet wash cloth. Label the tops of the lids with the year, a chalk marker works great for writing on the lids. Store sealed jars at room temperature - they will last the longest if they are stored in a cool, dry, dark place.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-59407433085885039632016-11-03T14:59:00.000-07:002016-11-03T15:52:02.790-07:00Pumpkin Crescent Rolls<div class="separator" style="clear: both; text-align: center;">
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I think this is my favorite new recipe this year! These rolls are just fantastic. They are soft and moist in texture and taste slightly sweet, pumpkin-spiced, and pumpkiny, but still bready. If that makes any sense. They are perfect for Fall and would go so well with a soup and would be great for Thanksgiving! I served the rolls with honey-butter and it was a delicious combination! The original recipe was from Cooking Classy, but I modified it just slightly.<br />
<br />
<b>Pumpkin Crescent Rolls with Honey Butter</b><br />
<br />
1 rounded tablespoon instant yeast (SAF or another like brand)<br />
1/2 teaspoon sugar<br />
1/2 cup plus 1 tablespoon very warm water, divided<br />
1/4 cup plus 2 tablespoons brown sugar<br />
1 1/4 teaspoons salt<br />
1 teaspoon cinnamon<br />
1 teaspoon ground ginger<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon ground cloves<br />
1 large egg plus 1 egg yolk<br />
1 cup canned pumpkin puree<br />
1/4 cup softened butter, plus more for brushing tops of finished rolls<br />
4 - 4 1/2 cups bread flour<br />
<br />
In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar, and 1/4 cup very warm water. Let sit for 5-10 minutes or until foamy.<br />
<br />
Add brown sugar, 1/4 cup plus 1 tablespoon very warm water, salt, cinnamon, ginger, nutmeg, cloves, egg and egg yolk, pumpkin, softened butter, and 2 cups of the bread flour. Mix this with the dough hook until smooth. Add remaining flour, half of a cup at a time, until you have a slightly sticky dough that clears the sides of the mixer bowl, but still sticks to the bottom of the bowl a little - for me I added an additional 2 cups of flour. Knead on medium speed for 5 minutes. Transfer to a large non-stick sprayed or oiled bowl, cover with plastic wrap, and allow to rise until doubled, about 1 1/2 hours.<br />
<br />
Punch down dough and divide into 3 equal portions. Roll each portion out on a non-stick sprayed surface (also spray rolling pin and your hands) to about a 10 inch circle, the size of a dinner plate. Cut into 8 equal triangles like a pizza, then starting at long end roll each piece to form a crescent roll. Pinch the pointy ends of triangle into the dough so the roll doesn't unravel and place pinched side down onto a greased baking sheet or a baking sheet lined with a silpat. Cover rolls with non-stick sprayed plastic wrap and allow to rise until doubled in size, about 45 minutes to an hour.<br />
<br />
Preheat oven to 375 during last 20 minutes of rising time. Remove plastic wrap and bake for 18-20 minutes or until golden brown on top and bottom. Remove from oven and brush with melted butter. Let cool or serve warm with honey butter (recipe below).<br />
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<b><br /></b>
<b>Honey Butter</b><br />
<b><br /></b>
1/4 cup softened butter<br />
3 tablespoons honey<br />
<br />
Mix together with a spatula until smooth. Yum!<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-55823734172833768172016-10-28T08:00:00.000-07:002016-10-28T08:00:29.654-07:00Chocolate Covered Caramel Apple Bites<div class="separator" style="clear: both; text-align: center;">
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This awesome Fallish appetizer/dessert is from Our Best Bites. I love caramel apples and these bites put all the taste of caramel apples in a easy to eat package. You can just cover them in chocolate or you can add anything you like on caramel apples like toffee bits, mini m&m's, chopped peanuts, etc. They are fantastic party food. My kids especially loved them!<br />
<br />
<b>Chocolate Covered Caramel Apple Bites</b><br />
<br />
5 apples (Granny Smith or your favorite apple)<br />
1 packages caramel bits<br />
2 tablespoons water<br />
1 package chocolate almond bark<br />
toppings: toffee bits, mimi m&m's, chopped peanuts, etc.<br />
<br />
In a saucepan combine caramel bits and 2 tablespoons water and heat stirring constantly over medium low heat until the caramel bits are completely melted and smooth. Remove from heat. Dip apples and place on parchment or wax paper until caramel is set.<br />
<br />
Microwave almond bark according to package directions. Core and cut apples into slices. Using a skewer or fork, dip each apple slice into the melted almond bark and set on a sheet of wax paper. Sprinkle each apple slice with desired toppings immediately after dipping because almond bark will set pretty quickly. Eat right away or refrigerate until ready to serve. These apple bites are better to serve the same day because they will crack and get mushy within a few days.Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-11177310336794363202016-10-25T08:00:00.001-07:002016-10-25T20:26:24.654-07:00Ghost Brownies<div class="separator" style="clear: both; text-align: center;">
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This little Halloween dessert is adorable and easy to make. I saw this one on Pinterest and had to make it for a Halloween themed book club I hosted recently. I was so happy with how they turned out. These would be great to take to a school Halloween party or any Halloween party. My husband actually took the leftovers to work and all his coworkers thought they were fun.<br />
<br />
<b>Ghost Brownies</b><br />
<br />
1 9x13 pan of baked and cooled brownies (homemade, boxed, or store bought)<br />
Large marshmallows<br />
1 tub white frosting<br />
mini chocolate chips<br />
<br />
Cut brownies evenly into 15 squares. Line a cookie sheet with parchment or wax paper and top with a cooling rack. Place the brownie squares on top of the rack.<br />
<br />
Take the lid off the frosting container and microwave for 30 seconds or until the frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave for 5 seconds and then stir.<br />
<br />
Place 1 large marshmallow on each brownie. Spoon 1 tablespoon of frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes.<br />
<br />
Press mini chocolate chips into the set frosting to create the eyes and mouth of each ghost.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-19038719413851769972016-10-22T23:31:00.000-07:002016-10-22T23:31:14.399-07:00Pumpkin Roll<div class="separator" style="clear: both; text-align: center;">
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In my opinion pumpkin rolls are the perfect dessert. Oh how I love pumpkin baked goods and this fabulous dessert combines flavorful pumpkin cake with a creamy cream cheese filling. Cake and cheesecake in a beautiful spiral slice. It's a wonderful thing. This particular recipe is from Gimme Some Oven and it's surprisingly easy to make and so delicious. As a side note, you do need to have 15x10 inch jelly roll pan because there is just not enough cake batter in this recipe to make it in a rimmed cookie sheet.<br />
<br />
<b>Pumpkin Roll</b><br />
<br />
<u>Pumpkin Cake Ingredients:</u><br />
3/4 cup all purpose flour (plus 1 tablespoon for high altitude)<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon salt<br />
3 eggs<br />
1 teaspoon vanilla<br />
1 cup sugar<br />
2/3 cup pumpkin puree<br />
powdered sugar for sprinkling at the end<br />
<br />
<u>Cream Cheese Filling:</u><br />
8 oz brick cream cheese, softened<br />
1 cup powdered sugar<br />
6 tablespoons sugar, softened<br />
1 teaspoon vanilla<br />
<br />
To Make the Pumpkin Roll:<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.<br />
<br />
In a separate bowl, whisk together eggs and sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.<br />
<br />
Line a 15x10 inch jelly roll pan with parchment paper, leaving 1 inch of the parchment sticking up on both 15 inch sides of the pan so that you can easily lift the cake out after baking. Lightly mist the parchment paper with cooking spray for easier cake release afterward.<br />
<br />
Spread the batter evenly into prepared pan. Bake for 13-15 minutes, or until top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat surface. Then slowly, use your hands to roll the cake with parchment paper attached - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it is room temperature.<br />
<br />
When the cake is cooled, make the cream cheese filling. (follow directions below)<br />
<br />
When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again or mostly flat - it's okay if the ends curl up a little. Spread the cream cheese filling evenly over the cake. Carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.<br />
<br />
Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll with powdered sugar, if you would like. Then slice and serve. Store uneaten pumpkin roll in a sealed container or wrapped in plastic wrap for up to 3 days.<br />
<br />
<u>To Make Cream Cheese Filling:</u><br />
Beat together cream cheese, powdered sugar, butter, and vanilla until smooth. Spread on cake before rolling up according to directions above.<br />
<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-63527798899254465622016-10-03T08:00:00.000-07:002016-10-03T08:00:20.816-07:00Canned Peach Jam - Two Ways<div class="separator" style="clear: both; text-align: center;">
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Isn't homemade peach jam beautiful!! I canned two types of peach jam this year - one using liquid pectin and one using powdered pectin. I have always wondered what the difference was and I figured it out! So in my experience, canned jams using liquid pectin set up more and are more like commercial peach jams (pictured above). Canned jams using powdered pectin do not set up quite as well, but they taste more like fresh peaches (pictured below). Both are absolutely wonderful because homemade jam is just wonderful, but you can decide what you want your finished product to be like. Are you hoping for a lovely set up jam that is easy to spread on PB&J's? Then pick liquid pectin. Are you hoping for that fresh peach taste all year long, but are willing to have a runnier jam? Then use powdered pectin.<br />
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<b>Peach Jam (Using Liquid Pectin)</b><br />
<br />
2 quarts finely chopped peaches<br />
15 cups sugar<br />
1/2 cup lemon juice (I used bottled)<br />
1/2 tablespoon butter<br />
2 pouches Certo Liquid Pectin<br />
<br />
1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.<br />
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2. Measure exact amount of sugar into a large bowl.<br />
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3. Combine in a large stock pot peaches, sugar, and lemon juice. Bring mixture to a full rolling boil on heat heat. Add butter to reduce foaming and boil for exactly 1 minute, stirring constantly. Stir in 2 pouches of liquid pectin quickly, return to a full rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat.<br />
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4. Skim off any foam with a metal spoon.<br />
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5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.<br />
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6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.<br />
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7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).<br />
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8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.<br />
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<b>Peach Jam (Using Powdered Pectin)</b><br />
<br />
2 quarts finely chopped peaches<br />
11 cups sugar<br />
1/4 cup lemon juice (I used bottled)<br />
1/2 tablespoon butter<br />
2 boxes Sure Jell powdered fruit pectin<br />
<br />
1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.<br />
<br />
2. Measure exact amount of sugar into a large bowl.<br />
<br />
3.In a large stock pot combine chopped peaches, pectin, lemon juice, and butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Add in sugar and return to a full rolling boil; boil for exactly 1 minute, stirring constantly. Remove from heat.<br />
<br />
4. Skim off any foam with a metal spoon.<br />
<br />
5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.<br />
<br />
6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.<br />
<br />
7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).<br />
<br />
8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0tag:blogger.com,1999:blog-3198549395238791623.post-11586622124760375452016-09-29T12:33:00.000-07:002016-09-29T12:35:40.068-07:00Crock Pot Cinnamon Applesauce<div class="separator" style="clear: both; text-align: center;">
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I think homemade applesauce is heavenly. It is the best way to make your home smell like Fall as the apples cook away. Yum! This slow-cooker recipe for applesauce it the best. There's no stirring or watching the pot of applesauce to make sure it doesn't burn on the bottom - all you do it put all the ingredients in the crockpot and let it cook. It is the perfect accompaniment to any meal. I'm so glad I gave this a try - it will probably be the way I make applesauce from now on.<br />
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<b>Crock Pot Cinnamon Applesauce</b><br />
<br />
10 cups peeled and sliced apples (this measurement is approximate - I just peeled and sliced enough apples to fill up my crock pot)<br />
Fruit Fresh<br />
1/2 cup brown sugar<br />
1/2 teaspoon cinnamon<br />
1 cup water<br />
<br />
Peel and slice apples. I used my <a href="https://www.amazon.com/Greenco-Stainless-Peeler-Suction-Potatoes/dp/B00OQRAF9O/ref=sr_1_10?ie=UTF8&qid=1475177423&sr=8-10&keywords=apple+peeler+core+slicer">apple peeler/slicer/corer</a> to make this process faster. As you place the apple slices in the crockpot sprinkle the layers with Fruit Fresh and mix around. All together I probably used about 1/2 tablespoon of Fruit Fresh. Add in the brown sugar, water, and cinnamon and mix it all together. Cover and cook on high for 2 hours and then on low for 2 hours, or you can cook on low for 6 hours. Blend apples in the crockpot with an immersion blender until it is the texture you like. If you do not have an immersion blender you can blend in batches in a blender. Pour the applesauce into a bowl and let the applesauce cool for at least an hour before serving. After it is cooled you can serve it or refrigerate it until you are ready to serve the applesauce. It is delicious warm or cold.<br />
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<br />Jennihttp://www.blogger.com/profile/15072404140263556369noreply@blogger.com0