tag:blogger.com,1999:blog-13395852937305996282023-06-20T21:43:10.960-07:00Mademoiselle Miscellanyfood....it's all food here. with little bits of randomness thrown in.Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1339585293730599628.post-75356611768200519652014-04-28T18:20:00.001-07:002014-04-28T18:21:53.197-07:00Taco Stuffed Shells<br />
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<a href="http://3.bp.blogspot.com/-Eu4oAm7QxCU/U17xvOXlWeI/AAAAAAAAA0c/6JmceTSKqI8/s1600/DSC_3781.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Eu4oAm7QxCU/U17xvOXlWeI/AAAAAAAAA0c/6JmceTSKqI8/s1600/DSC_3781.JPG" height="214" width="320" /></a></div>
I've been making these little puppies for years, but <b><u>never</u></b> like this..... The other night, my friend Brianna, mentioned making taco stuffed shells, and I mentioned that I was the only one in my house that liked them and how ridiculous that was because they were so yummy. So I told her how i made mine and she told me how she made hers and so I tried it her way but, I added beans because...i really love black beans. I know someone reading this is going "it's just taco meat in a shell!" to that person i say,<br />
"Nay!, it is creamy taco-y goodness <b>with beans</b> in a shell, so sit down and follow along".<br />
So lets get started shall we? First things first...you need some ingredients.<br />
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<b>Ingredients:</b><br />
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-1lb ground beef (<i>I prefer 85/15...but you can use whatever you like</i>)<br />
-taco seasoning of your choice<br />
-pasta shells (<i>the big shells not the tiny ones</i>)<br />
-1 & 1/2 cups shredded cheese<br />
-taco sauce (<i>i used an al pastor sauce, but any taco sauce is fine</i>)<br />
-1 cup of your favorite Salsa<br />
-4oz (<i>or a half a brick</i>) of cream cheese<br />
-1 can of black beans (<i>you can also throw corn in there)</i><br />
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Once you've done a little shopping in your pantry / refrigerator for the above listed items we can move along. Ready? okay, lets go.<br />
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<b>Directions:</b><br />
I'll tell you right now, this is the easiest thing in the world. I made this, and took pictures while juggling 2 crying kids under 2 while riding a uni-cycle and balancing a ball on my nose. Only some of that previous sentence is true.....mainly the first 3. ANYWAY....onto our cooking lesson.<br />
<a href="http://1.bp.blogspot.com/-KlKibV5vqTo/U17xiU5uQyI/AAAAAAAAAzo/VWu3jeuHR38/s1600/DSC_3762.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KlKibV5vqTo/U17xiU5uQyI/AAAAAAAAAzo/VWu3jeuHR38/s1600/DSC_3762.JPG" height="214" width="320" /></a><br />
So, first your gonna get the water boiling for those pasta shells, they take a little longer than regular pasta, and ALWAYS ALWAYS make more shells than you think you're gonna need. Im not even kidding here guys, they fall apart and rip and it sucks, because you'll think "i need 10, so ill make 10!" and then you end up with only 6 shells that are acceptable. So, if you need 10, make 20.<br />
<a href="http://3.bp.blogspot.com/-XAXTUzfKJwQ/U17xihrZ5TI/AAAAAAAAAzs/0yHfUhc9hA4/s1600/DSC_3764.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XAXTUzfKJwQ/U17xihrZ5TI/AAAAAAAAAzs/0yHfUhc9hA4/s1600/DSC_3764.JPG" height="214" width="320" /></a>Ok, great, once thats going, you can put your ground beef in your favorite nonstick skillet, and just brown it nicely. Once it's cooked you can add in your taco seasoning, I normally use McCormick taco seasoning, but this time I used old el paso (NEW YORK CITYYY!! (if you understand why i just said that then, you are awesome)), and it was FANTASTIC, i liked the flavor way better. Anyway...taco meat...<br />
<a href="http://2.bp.blogspot.com/-OUUUfMimqWg/U17xi49IbFI/AAAAAAAAAzw/RjFq0eUdP1w/s1600/DSC_3765.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OUUUfMimqWg/U17xi49IbFI/AAAAAAAAAzw/RjFq0eUdP1w/s1600/DSC_3765.JPG" height="214" width="320" /></a>So you brown the ground beef, add the taco seasoning, mix it up add a little water to distribute it evenly and let it cook until the liquid is gone (make sure you strain out the grease in the pan). Once the liquid is gone, your gonna add the cream cheese. I used 4 ounces of whipped cream cheese just because it's easier to melt into the meat, but you don't have to do that, obviously...im just lazy.<br />
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<a href="http://1.bp.blogspot.com/-_-5MxAJs6vs/U17xoQPhWXI/AAAAAAAAA0E/Ekv8JIeLjnw/s1600/DSC_3766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_-5MxAJs6vs/U17xoQPhWXI/AAAAAAAAA0E/Ekv8JIeLjnw/s1600/DSC_3766.JPG" height="214" width="320" /></a>Once you mix in that creamy goodness, your gonna open up your can of black beans and toss those little bad boys into the pan as well. Once you've mixed them in you can turn off the heat and move that pan to a back burner. Your pasta shells likely will not be cooked yet, so, you can move onto prepping your baking dish/pan. I used a regular baking pan but you can use a glass dish like a casserole dish or pyrex or whatever. So your gonna take your pan/dish of choice and coat the bottom of your pan/dish with your favorite salsa (I had a picture of this step, but it was ugly, so I'm not putting it in here). You can go ahead and preheat your oven now...400 degrees. By now, your pasta shells should be just about done, go ahead and check them....i'll wait.<br />
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<a href="http://3.bp.blogspot.com/-goUBi6AvBbI/U17xoXtFNKI/AAAAAAAAA0I/xO_AGxMkh_I/s1600/DSC_3774.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-goUBi6AvBbI/U17xoXtFNKI/AAAAAAAAA0I/xO_AGxMkh_I/s1600/DSC_3774.jpg" height="320" width="214" /></a>Once they are finished, strain them and let them cool (i cheated and ran them under cold water, which is a big no no in the fancy culinary world, but I'm a rebel and i was hungry and in a hurry to get dinner on the table, so i broke that culinary world rule....sue me).<br />
Anywhoo. So, once your shells are cool enough to handle, your gonna grab them and fill them. Your gonna get one or two (or 5) that are all curled up and wanna fight you about staying open, but if you hold them slightly sideways (like this...) gravity will lend you a helping hand.<br />
<a href="http://2.bp.blogspot.com/-VpCcu-5cXyA/U17xrpog2YI/AAAAAAAAA0Q/3dGqCOJrnS0/s1600/DSC_3776.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VpCcu-5cXyA/U17xrpog2YI/AAAAAAAAA0Q/3dGqCOJrnS0/s1600/DSC_3776.JPG" height="214" width="320" /></a>Now, you can go ahead and fill all the shells you can fill and place them one by one in the pan you pre coated with salsa. Once all the shells are filled and your pan/dish is full, you're going to take your taco sauce and drizzle it over the tops of the shells. Take your cheese and sprinkle it over the tops of the shells, cover with foil, and let them bake for around 10 - 15 minutes, or until the cheese is melted and then pop them under the broiler for a min so the cheese gets bubbly and brown. Then take them out and serve them however you like.<br />
You can top them with regular taco fixins or eat them just the way they are, either way is sure to be delicious.<br />
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Please let me know if you try this & how you liked it!</div>
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Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-69597112270977043062014-04-24T19:03:00.005-07:002014-04-24T19:14:21.951-07:00Southwest Chicken Bake<div style="color: #575959; line-height: 22px; text-align: justify;">
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<span style="white-space: pre;"><span style="font-family: inherit;">So, I think I've mentioned before that I normally come up </span></span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">with most of these little </span></span><span style="font-family: inherit; white-space: pre;">concoctions </span><span style="clear: left; color: #575959; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em; white-space: pre;">when I have nothing in </span></div>
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<span style="clear: left; color: #575959; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em; white-space: pre;">the house. </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">That was sort of the case today. </span></span><span style="font-family: inherit;">I had taken chicken out for dinner, but, I didn't want to make the same old stuff. I decided on a </span><span style="color: #575959; font-family: inherit; white-space: pre;">chicken casserole </span></div>
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<span style="color: #575959; font-family: inherit; line-height: 22px; white-space: pre;">because, I hadn't made it in a while and it was quick. </span></div>
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<span style="color: #575959; font-family: inherit; line-height: 22px; white-space: pre;">Needless to say, it didn't take long for me to veto that idea.</span></div>
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<span style="font-family: inherit;">So, off I went, in search of something to make. I looked up some chicken casseroles and saw the same thing over and over. Then I saw some sort of chili Mac recipe and thought it looked super delicious. The problem with that recipe was obviously that it was intended for ground beef and I had chicken. So I checked out a few more recipes, some with chicken, some without and I started building my own recipe. </span></div>
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<span style="font-family: inherit;">Ok, now, I'm gonna go ahead and be honest, I eyeballed every.single.thing in this recipe. I literallyhave no exact measurements aside from 1 box of pasta shells and 2 boneless skinless chicken </span><span style="font-family: inherit; white-space: pre;">breasts. </span><span style="font-family: inherit; white-space: pre;">So, unless you have a big family, a </span></div>
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<span style="font-family: inherit; white-space: pre;">huge appetite (or a man with one), you might wanna </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">invite some friends for dinner......</span></span></div>
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<span style="font-family: inherit;">Alright, put on some boots, and saddle up (I'm trying to talk like a cowboy...it's not working), & let's make some grub. </span><span style="font-family: inherit;">First, you're gonna need a few things...I'll list them below (I'm gonna do my best to estimate the measurements).</span></div>
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<span style="font-family: inherit; font-size: large;">Ingredients:</span></div>
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<span style="font-family: inherit;">2 boneless skinless chicken breasts (cut into small chunks)</span></div>
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<span style="font-family: inherit;">1 box of shell pasta</span></div>
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<span style="font-family: inherit;">1 can of cream of chicken & mushroom soup</span></div>
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<span style="font-family: inherit;">1 can of bushes "Cocina Latina frijoles negros machacados" (these beans have bacon in them...</span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">THAT is why i choose these beans specifically)</span></span></div>
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<span style="font-family: inherit;">1 can of fire roasted tomatoes</span></div>
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<span style="font-family: inherit;">1 chipotle pepper (I removed half the seeds and kept half the seeds in, the more seeds the spicier it'll be)</span></div>
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<span style="font-family: inherit;">1/4 of a white onion (chopped fine)</span></div>
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<span style="font-family: inherit;">3 cloves of garlic (minced)</span></div>
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<span style="font-family: inherit;">1 packet of taco seasoning</span></div>
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<span style="font-family: inherit;">2.5 cups of shredded cheddar or shredded Mexican blend cheese</span></div>
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<span style="font-family: inherit;">1&1/2 cups of milk</span></div>
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<span style="font-family: inherit;">2 tablespoons of flour</span></div>
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<span style="font-family: inherit;">2 tablespoons of butter</span></div>
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<span style="font-family: inherit;">Olive oil </span></div>
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<span style="font-family: inherit; font-size: large;">Instructions:</span></div>
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<span style="font-family: inherit;">Alright....let's see if I can remember this.</span></div>
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<span style="font-family: inherit;">So, pour about a tablespoon or 2 in the bottom of the skillet of your choice. Turn the heat on </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">medium low and add the minced garlic & onion. You just wanna make the garlic & onion sweat in the pan, so stir frequently and watch to make sure the garlic doesn't burn. Burnt garlic will get bitter, and that's not a pleasant experience for your taste buds.</span></span></div>
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<span style="font-family: inherit;">While the garlic and onions are doing their thing, boil the water for your pasta. Make sure you salt the water first and once the water is boiling add your pasta in. By now, your onions & garlic </span></div>
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<span style="font-family: inherit;">should be ready to add some flavorful love to your chicken. So add the diced chicken into the </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">pan with the onions and garlic. Mix it all up and let the chicken cook. Once the chicken is white and no more pink is visible, add the taco seasoning and a cup of water stir it up and let it cook til the water evaporates.</span></span></div>
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<span style="font-family: inherit;">By now your pasta should be ready, go ahead and drain it. Leave the pasta in the colander so it </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">dries a little, It will help the cheese stick to the pasta better. </span></span></div>
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<span style="font-family: inherit;">Your chicken should still be doing it's thing, go ahead and give it a little stir, sing it a song, show it you care (about how delicious it's going to be) and then leave it alone so you can go about your merry business and assemble this sauce.</span></div>
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<span style="font-family: inherit;">Ok. So first, you need to make a rue (ruex? roo? ru? not the one from winnie the pooh...Whatever, you get the point...) to do that just take the butter, melt it in a pot (I should specify, you should </span></div>
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<span style="font-family: inherit;">use a medium sized pot for this). Add the flour little by little to the butter stirring as you add it. </span></div>
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<span style="font-family: inherit;">Once the flour has been added add in 1&1/2 cups of cheese & stir until it's been blended & </span></div>
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<span style="font-family: inherit;">melted in completely. Then add in the milk & cream of chicken & mushroom soup. Mix, mix, mix. Thennnnnn, add in the fire roasted tomatoes and your chopped up chipotle pepper and mix, mix, mix some more. (You might wanna check on your chicken at this point & turn it off if all the liquid is gone.) go ahead & add the beans to the cheese sauce and mix it up all nice like. </span></div>
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<span style="font-family: inherit;">Add the drained pasta to the chicken & mix that up together. Once it's nicely coated, pour your </span></div>
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<span style="font-family: inherit;">cheesey, beany, tomatoey sauce on top of it and mix it all up again. Add in a little of the </span></div>
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<span style="font-family: inherit;">remaining cheese here just for kicks, transfer to a baking dish/casserole pan and top with the </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">remaining cheese. </span></span></div>
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<span style="font-family: inherit;">Place it under the broiler for about 5 minutes or until the cheese gets bubbly & starts to turn </span></div>
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<span style="white-space: pre;"><span style="font-family: inherit;">brown...like this....</span></span></div>
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<span style="font-family: inherit;">Let it cool for a few minutes before serving (that cheese is lava hot, liquid magma). Then...<b><span style="font-size: large;">Stuff.your.face</span></b></span></div>
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<span style="font-family: inherit;">As always.....Let me know if you like it. </span></div>
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<a href="http://3.bp.blogspot.com/-fxB-jcfDaiE/UwS3ZRcYYUI/AAAAAAAAAv0/LHUS-UZ3t2Y/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fxB-jcfDaiE/UwS3ZRcYYUI/AAAAAAAAAv0/LHUS-UZ3t2Y/s1600/photo+1.JPG" height="320" width="240" /></a></div>
Generally, I am not a sweets lover, I've mentioned this before, but, I will choose savory over sweet 9 times out of 10. So imagine my husbands surprise when I said I wanted to try this addition to the menu at the Cheshire Cat Cafe in Fantasyland.<br />
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I introduce to you.....The Cheshire Cat Cupcake.<br />
<a href="http://3.bp.blogspot.com/-zlTZh4BwF-8/UwS3ZpD5__I/AAAAAAAAAv4/jTKpOhEECqE/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zlTZh4BwF-8/UwS3ZpD5__I/AAAAAAAAAv4/jTKpOhEECqE/s1600/photo+2.JPG" height="320" width="240" /></a>Now, like I said, I am not a sweets person, but if I'm eating cake you can bet it's a corner piece with as much of the flowers as possible. I only like the frosting, I don't need cake. If someone gives me a cupcake, I'm licking off the frosting and throwing the rest away. All I want is the sugary stuff. So, enter the Cheshire Cat Cupcake.....It's literally a big cup of frosting with tiny funfetti type cake layers lost somewhere in the mounds of frosting. SO DELICIOUS. The front of the Cupcake has an edible image of the Cheshire Cat. The flavor of this is very obviously Vanilla, but it comes in Chocolate as well and the chocolate version is called "Mad Hatter Mocha". The price is fairly low, $4.19.<br />
I honestly expected it to be higher. There are tables just to the left of the cafe and they are covered, so, it's a perfect spot to take a little break in your day and enjoy a sweet treat.<br />
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What is your favorite Disney Sweet?<br />
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<br />Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-68959030555801529922014-01-28T06:34:00.002-08:002014-01-28T09:09:35.677-08:00Honey Garlic Chicken<br />
<a href="http://4.bp.blogspot.com/-Uwvun0YwSPo/Uue_h_OJFGI/AAAAAAAAAuU/FKbIgmbH1kY/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Uwvun0YwSPo/Uue_h_OJFGI/AAAAAAAAAuU/FKbIgmbH1kY/s1600/photo+4.JPG" height="320" width="240" /></a>While on my endless hunt for new recipes to try, I came across <a href="http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/" target="_blank">this one</a> for Honey Garlic Chicken. I bought the few ingredients I didn't have on hand already (blackberry jam, because...ewww. Who actually likes that?) and was just dying to try it.<br />
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By the time I got home though, I realized, it was already after 3:00pm and the recipe said it should be in the slow cooker on low for 4 to 5 hours, which meant we wouldn't be eating til at least 7:30pm, and that <span style="font-family: inherit;">was too late. In light of that realization, I soldiered on, and decided, I would follow the exact same recipe but i'd cook the chicken in the oven instead.</span><br />
<span style="font-family: inherit;">Not only did it work just as good in less than half the time, but it was FABULOUS. My husband liked it so much he couldn't wait to take it for left overs to work the next day. It was sweet without being TOO sweet and it had a perfect amount of spice to give it just a little kick. I'm not sure if it was the fact that I was starving or if I was just way too over zealous about trying this, but, I completely forgot the sesame seeds. Because you're shredding the chicken and pairing it with rice and a vegetable, it's very easy to stretch this meal. I've used this chicken in tortillas and made little garlic chicken tacos, i've put it on potato rolls like a pulled pork sandwich, theres a bevy of ways to serve this chicken once it's done. Such a GREAT recipe.</span><br />
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<span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: inherit; font-size: large;">Ingredients:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">4 large <b>bone-in</b>, skinless chicken breasts</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 cup honey</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 cup low sodium soy sauce</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/4 cup blackberry jam</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/4 cup hoisin sauce</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">2 Tablespoons olive oil</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">3 cloves garlic, minced</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 cup diced onion</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1/4 teaspoon crushed red pepper flakes (optional)</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1 Tablespoon cornstarch</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Sliced scallions, for garnish</span><br style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="background-color: white; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Sesame seeds, for garnish</span></span><br />
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<a href="http://2.bp.blogspot.com/-jUPCjYZF5d4/Uue_hIADGoI/AAAAAAAAAuc/y8tyy6kIR98/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-jUPCjYZF5d4/Uue_hIADGoI/AAAAAAAAAuc/y8tyy6kIR98/s1600/photo+2.JPG" height="214" width="320" /></span></a><span style="background-color: white; font-family: inherit; line-height: 22px;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">Directions: </span></div>
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<span style="font-family: inherit; line-height: 22px;">Arrange the chicken breasts in a glass baking dish so that they aren't over lapping.</span></div>
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<a href="http://3.bp.blogspot.com/-Xpot168OPIY/Uue_gxO8GUI/AAAAAAAAAuQ/k_XqR_lZhHo/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-Xpot168OPIY/Uue_gxO8GUI/AAAAAAAAAuQ/k_XqR_lZhHo/s1600/photo+1.JPG" height="214" width="320" /></span></a></div>
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<span style="font-family: inherit;">In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the baking dish with aluminum foil and place in 375 degree oven for 1 hour and 20 minutes.</span></div>
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<span style="font-family: inherit;">Remove the chicken from the baking dish (reserving the liquids) and place it on a cutting board. Once it's cool enough to handle, Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.</span></div>
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<a href="http://1.bp.blogspot.com/-l7cEqIh67eQ/Uue_hAur0aI/AAAAAAAAAuY/sh7StK3FiZM/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-l7cEqIh67eQ/Uue_hAur0aI/AAAAAAAAAuY/sh7StK3FiZM/s1600/photo+3.JPG" height="214" width="320" /></span></a><span style="font-family: inherit;">In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.</span></div>
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<span style="font-family: inherit;">Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.</span></div>
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<span style="font-family: inherit;">**If you would like the slow cooker directions for this recipe, please see <a href="http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/" target="_blank">the original recipe</a>**</span></div>
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Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-61866015831302994652013-12-24T21:12:00.001-08:002013-12-24T21:48:18.900-08:00Influenster: Jolly Vox BoxHello, Friends!<br />
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So, I was invited to join this awesome social media community called influenster. Basically you give reviews of products you've tried and occasionally if you qualify for the items in the current boxes which they call a "vox box", they will send you products to try. I just received my first box box and i received the following things:<br />
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<a href="http://3.bp.blogspot.com/-O3tjfUbVRJM/UrpmQrLCSBI/AAAAAAAAAsM/FuRJeUwwa90/s1600/ea8c881d6d9a828cd36ff0ae4449d386.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="74" src="http://3.bp.blogspot.com/-O3tjfUbVRJM/UrpmQrLCSBI/AAAAAAAAAsM/FuRJeUwwa90/s320/ea8c881d6d9a828cd36ff0ae4449d386.png" width="320" /></a></div>
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This lip lacquer from Rimmel London is PHENOMENAL. </div>
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It's not thick and goopy like most lacquers, </div>
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in fact i could barely tell i was wearing it. It's really long lasting too. I didn't get to choose my color obviously, but the color i was sent was Celestial. It's a really pretty pink shade.</div>
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<a href="http://4.bp.blogspot.com/-hJRDOHFTT4o/UrpkLfZfRuI/AAAAAAAAArk/3yMx_Uhnauc/s1600/23fbb06818a6f086a26b6868f4e55a6c.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="http://4.bp.blogspot.com/-hJRDOHFTT4o/UrpkLfZfRuI/AAAAAAAAArk/3yMx_Uhnauc/s320/23fbb06818a6f086a26b6868f4e55a6c.png" width="320" /></a></div>
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I received this HD Color Trio from NYC, which I ended up loving so much I've used it everyday. The color is vivid and didn't require lots of applications to be able to see it. It's a nice neutral soft color pallet as well so it goes with anything and didn't make my make up too over the top. The downside...that stupid little sponge brush. it irritates my eye lids. Coming with a regular eye shadow brush would be more beneficial.</div>
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<a href="http://1.bp.blogspot.com/-WcWNSbqGujU/UrpkMMhzozI/AAAAAAAAAr8/NXQcLbIK8V8/s1600/af3399dcdc3fe48fbf92121c35923896.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-WcWNSbqGujU/UrpkMMhzozI/AAAAAAAAAr8/NXQcLbIK8V8/s320/af3399dcdc3fe48fbf92121c35923896.png" width="306" /></a></div>
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I also received a roll of ducklings tape in the black and pink tiger stripe pattern. I actually used it to put some extra flair into a scrapbook I made my cousin for christmas. If you haven't tried duck tape for a craft project, do it, it's amazing. </div>
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<a href="http://1.bp.blogspot.com/-4vIJrjydUEk/UrpkLVCCgtI/AAAAAAAAArg/DJUtFIPj2U8/s1600/77d65d86282e4c5b456769e34e6b75a6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="87" src="http://1.bp.blogspot.com/-4vIJrjydUEk/UrpkLVCCgtI/AAAAAAAAArg/DJUtFIPj2U8/s320/77d65d86282e4c5b456769e34e6b75a6.png" width="320" /></a></div>
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Wo doesn't love candy? I'm not typically a fan of chocolate so I gave these Skinny Cow divine filled chocolates (peanut butter creme flavor) to my husband to try. I did not tell him it was Skinny Cow brand of course because he might have refused to try it. He loved it. When he asked who made it and i told him, he was truly shocked. He couldn't believe there was only 130 calories in one little pouch! The downside is you cannot stop at just one pouch of candy, so you end up consuming more than that 130 calories they advertise on the box.</div>
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<a href="http://2.bp.blogspot.com/-pOaK4e-XDQw/UrpkLN758xI/AAAAAAAAAro/W6z3gtErGqM/s1600/7118f6613aa92476231ea8a095cdff33.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pOaK4e-XDQw/UrpkLN758xI/AAAAAAAAAro/W6z3gtErGqM/s1600/7118f6613aa92476231ea8a095cdff33.png" /></a>Last and certainly not least in my box box i received a packet of the Puffs ultra soft & strong to go tissues. Im constantly wiping my daughters nose/mouth because she's a 1yr old and she drools and has snot and what not, as all toddlers tend to have. I will only use Puffs ultra soft to wipe her face. It's soft and gentle on her sensitive skin (she turns red very easily) and i don't have to be concerned about irritating her skin and making her uncomfortable. It's literally like wiping your face with a cloud.</div>
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<span style="color: #444444; font-family: proxima-nova, Helvetica Neue; font-size: x-small;"><span style="line-height: 19px;">**I received these items complimentary from Influenster for testing purposes**</span></span>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-19951960089921406652013-12-12T12:04:00.002-08:002013-12-12T14:08:21.068-08:00Pumpkin Pasta with Sweet Italian Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PRC3Sz2hUGI/UqoOH7fo39I/AAAAAAAAAoY/6efkmy7zDWU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PRC3Sz2hUGI/UqoOH7fo39I/AAAAAAAAAoY/6efkmy7zDWU/s320/photo.JPG" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;">I'm not a typically adventurous person when it comes to trying foods that are out of my comfort zone </span><span style="font-size: 13px; letter-spacing: 0px;">(so basically, I won't try it if theres too many vegetables, uses a fruit as a savory ingredient or contains and ingredient i've never heard of)</span><span style="letter-spacing: 0.0px;">, but every once in a while I come across a recipe that seems easy enough to modify to my likes thats very different from something i've ever had. I've been wanting to make a really "fall" type recipe and nothing says "fall" to me like pumpkin. So I looked around for a pumpkin recipe that wasn't a dessert dish and wasn't too far out of my comfort zone and came across a Rachel Ray recipe for pumpkin pasta w/ sausage. I did change it around a little bit but it's virtually identical to hers with just a few teeny tiny changes. I'll include a link to the original recipe at the end of this post. </span></div>
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<span style="letter-spacing: 0.0px;">For now, ONTO THE PASTA!</span></div>
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<span style="letter-spacing: 0.0px;"><b>Ingredients:</b></span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon extra-virgin olive oil, plus 1 tablespoon</span></div>
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<span style="color: #444444; font-size: 14px; letter-spacing: 0px;">1 pound bulk sweet Italian sausage</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">4 cloves garlic, <i>cracked and chopped</i></span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 medium onion, <i>finely chopped</i></span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">2 sprigs sage leaves, <i>cut into chiffonade, about 2 tablespoons</i></span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 sprig of rosemary <i>minced</i></span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 cup dry white wine</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 cup chicken stock, canned or paper container</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 cup canned pumpkin</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1/2 cup (3 turns around the pan) heavy cream</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1/2 teaspoon ground nutmeg</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Coarse salt and black pepper</span></div>
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<span style="letter-spacing: 0.0px;">1 pound penne rigate, cooked</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Romano or Parmigiano, for grating</span></div>
<div style="font-size: 16px; min-height: 19px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #444444; font-size: 16px;">
<span style="letter-spacing: 0.0px;"><b>Directions:</b></span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Heat a large skillet (preferably of the non-stick variety) over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Once it is browned remove the sausage and set aside. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Add the remaining tablespoon of oil to the pan, and add in the garlic and onion.</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Saute 3 to 5 minutes until the onions are tender. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Add rosemary, sage, and wine to the pan. Reduce wine by half, about 2 minutes. While the wine reduces bring a pot of water to a boil and boil your pasta.</span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;"> Add in the chicken stock and pumpkin to the wine and herb mixture in your skillet and stir to combine, until it comes to a bubble. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Return the sausage to the pan skillet, reduce heat, and stir in the heavy cream. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Simmer mixture 5 to 10 minutes to allow sauce to thicken. </span></div>
<div style="color: #444444; font-size: 14px;">
<span style="letter-spacing: 0.0px;">When the pasta is cooked, drain pasta and add it to the skillet. Combine sauce and pasta and toss over low heat for 1 minute, transfer to a serving bowl or platter and enjoy!</span></div>
<div style="font-size: 16px; min-height: 19px;">
<span style="letter-spacing: 0.0px;"></span><br />
As always <a href="mailto:lgmulligan@me.com">let me know</a> how you liked it! and what (if anything) you changed to make it yours.</div>
<div style="font-size: 16px; min-height: 19px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">For the original recipe visit: <a href="http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html?oc=linkback">http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html?oc=linkback</a></span></div>
Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-30585793934332698102013-12-12T11:21:00.001-08:002013-12-12T11:21:59.580-08:00Sausage & Cheese Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mJBItSqYO9k/UqoD29X6WuI/AAAAAAAAAno/EVjWpgdb7ys/s1600/DSC_2022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-mJBItSqYO9k/UqoD29X6WuI/AAAAAAAAAno/EVjWpgdb7ys/s320/DSC_2022.JPG" width="320" /></a></div>
<span style="text-align: center;">A few weeks back (in the post right before this, because I'm a slacker) I posted some broccoli ham and cheddar bites. They were delicious but I really wanted something with more of bread or biscuit-like texture. A few days later I decided to wake up and be nice to my husband and cook him breakfast before I handed him the honey-do-list for the day (like I was gonna let him relax on a saturday? HA!). I decided a snack type breakfast like the broccoli ham and cheddar bites was the direction i wanted to go but not exactly what I felt like eating that particular morning, and then it came to me.... </span><br />
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SAUSAGE & CHEESE BISCUITS! </div>
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The recipe for this deliciousness can be found below.....with pictures! HUZZAH!</div>
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<br /></div>
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<b>Ingredients:</b></div>
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</div>
<ul>
<li style="text-align: left;">1 roll of Jimmy Dean MILD sausage, browned & crumbled<i><span style="font-size: xx-small;"> (i say one roll because it sounds better than tube, you can use any kind of breakfast sausage you choose you need about 2 cups</span></i></li>
<li style="text-align: left;">1 can of pillsbury biscuits <i><span style="font-size: xx-small;">(i chose to use the flaky layers, because they are my favorite but you can use any kind you like)</span></i></li>
<li style="text-align: left;">1 cup shredded cheese (I chose a 4 cheddar blend, you can choose whichever is your favorite)</li>
<li style="text-align: left;">1 mini muffin pan <span style="font-size: xx-small;"><i>(or large muffin pan if you wish)</i></span></li>
</ul>
<div style="text-align: left;">
<br /></div>
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<b>Directions:</b> </div>
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<a href="http://2.bp.blogspot.com/-YYjGvagaGUQ/UqoEBUBpBkI/AAAAAAAAAoI/lLDsUs6PJlY/s1600/DSC_2030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-YYjGvagaGUQ/UqoEBUBpBkI/AAAAAAAAAoI/lLDsUs6PJlY/s200/DSC_2030.JPG" width="200" /></a>Pre-heat the oven to 375 degrees. In a medium bowl combine the browned, crumbled & slightly cooled (you don't want the cheese to start melting yet) sausage with the shredded cheese of your choice. Open the biscuits and cut each biscuit into 4. Grab one of the </div>
biscuit quarters and flatten into a circle shape with your fingers a bit until its about 2 inches in diameter.<br />
<div class="" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QdWUyWcd85M/UqoEBeDXTFI/AAAAAAAAAoM/UrbUWmygK2k/s1600/DSC_2028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-QdWUyWcd85M/UqoEBeDXTFI/AAAAAAAAAoM/UrbUWmygK2k/s200/DSC_2028.JPG" width="200" /></a><span style="text-align: left;">Spoon about a table spoon of the sausage & cheese filling into the center and fold the edges of the biscuit inward sealing in the mixture.form it into a ball shape and dip the top into the sausage and cheese mixture to coat the top part, then place in the muffin pan with the coated side up. </span>Place them in that nice toasty oven for about 20 minutes or until the tops are a nice golden brown.</div>
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Enjoy and as always, please <a href="mailto:lgmulligan@me.com">let me know</a> how you liked them!!</div>
Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-8821481702246342612013-11-19T16:43:00.001-08:002013-11-19T16:58:23.920-08:00I'm alive!<br />
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<a href="http://1.bp.blogspot.com/-nyv5uxRyccI/UovBkF5Yz0I/AAAAAAAAAkE/F6LM_iWKoss/s1600/blogger-image--1482559164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-nyv5uxRyccI/UovBkF5Yz0I/AAAAAAAAAkE/F6LM_iWKoss/s320/blogger-image--1482559164.jpg" width="320" /></a></div>
I apologize for the disappearing act, I ran off and had a baby. Now that I sort of have this taking care of 2 under two thing down, I think i can resume trying to make tasty treats. HOORAY!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-f_RjTVoE-AQ/UovBiwR6CQI/AAAAAAAAAj8/eZuIV1GTQDA/s1600/blogger-image--951215343.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://3.bp.blogspot.com/-f_RjTVoE-AQ/UovBiwR6CQI/AAAAAAAAAj8/eZuIV1GTQDA/s320/blogger-image--951215343.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of these little creations.</td></tr>
</tbody></table>
<div>
Anyway, before my little hiatus my daughter wasn't yet eating much in the way of regular foods, she was just starting to try some solids, so, meal planning for her wasn't a thing. Now, that she's 1, I'm finding it hard to come up with ideas of things for her to eat. I scoured pinterest for ideas and found the usual food arranged to resemble animals and plants and robots and what not. None of the ideas was helpful. I did however come across a recipe that someone adapted from a Rachel Ray recipe. Their recipe was for a pepperoni & cheese kind of muffin thing that you dip in pizza sauce <i>(which i made and they were totally delicious). </i>I loved the idea of this mini bread bite type thing with meat and cheese inside, because you could totally turn this same base recipe into a million other things just by tweaking a few ingredients. </div>
<div>
</div>
<div>
Molly loves bread, if there is bread on the table and you're attempting to feed her anything else she will refuse her food and only ask for bread. So, I wanted to make this bread bite into something that would give her the protein and vitamins she needed while still being something I knew she would eat. So I started thinking what foods to try my first batch out with. I started with the pepperoni recipe I originally saw, and they were pretty yummy, so I decided it was safe to create my own version.</div>
<div>
<br /></div>
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<a href="http://4.bp.blogspot.com/-6SOaOUT-LUc/Uov9r8J0PqI/AAAAAAAAAms/66Q5lUsHsWI/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-6SOaOUT-LUc/Uov9r8J0PqI/AAAAAAAAAms/66Q5lUsHsWI/s320/photo.JPG" width="320" /></a></div>
<div style="text-align: center;">
Ham & cheese was my first thought, but I needed a vegetable, obviously broccoli was the vegetable of choice, mainly because I was gonna test this out and i didn't wanna get too adventurous with ingredients. I wanted to stick with flavors I knew worked together. So I made up a batch while Molly was napping this afternoon, knowing that when she woke up it would be lunch time and I could test them out. SHE LOVED THEM. This kid actually got excited every time she saw me grab the baggie I put them in because she knew she was getting another one. So it's safe to say, these are kid tested and approved.</div>
<div>
<br /></div>
Now....onto the recipe!<br />
<div>
<br /></div>
<div>
<b>Ingredients:</b><br />
<div>
3/4 cup flour (I'd like to try using whole wheat flour next time, curious how that would taste)</div>
<div>
3/4 teaspoon baking powder</div>
<div>
1 tablespoon BADIA Complete Seasoning</div>
<div>
3/4 cup whole milk</div>
<div>
1 egg, lightly beaten</div>
<div>
1 cup shredded cheese (your choice of cheese, I used Kraft's 4 cheddar blend)</div>
<div>
1 cup ham, diced (i used sliced ham and diced it up but you can use any kind of ham you like)</div>
<div>
1 cup Broccoli spears diced into small pieces</div>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
Preheat oven to 375 degrees. Spray mini muffin pan with non-stick cooking spray. In a medium sized bowl, combine flour, baking powder, and seasoning and mix it together thoroughly. In a separate small bowl, combine milk and egg. Slowly pour milk / egg mixture into the bowl with the dry ingredients using a whisk to mix the dry and wet ingredients together (it helps prevent lumps) once the dry and wet ingredients are completely mixed add in the cheese, ham and broccoli and mix it all up again. Let it sit for 10 minutes.</div>
<div>
When that 10 minutes is up, fill the mini muffin pan with the mixture and bake until golden brown on top, about 20-25 minutes.</div>
<div>
<br /></div>
<div>
They should pop right out, and be fluffy and cheesy and super delicious. I will say they are best when eaten right out of the oven, but they are still pretty yummy when cooled to room temp. The only con of eating them at room temp is they are a bit more dense as the cheese has cooled. I initially made these for tiny mouths and hands which is why I used a mini muffin pan but you could just as easily use a regular muffin pan if you wanted. These would be great for making ahead of time and bringing on planes, trains, and automobiles when traveling. They are good for a work snack, and (if you eat enough of them) can serve as a whole meal. </div>
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<br /></div>
<div>
Im working on a good dipping sauce for these, If you come up with something that would make a good dipping sauce, please let me know. Please try these out and <a href="mailto:lgmulligan@me.com">let me know</a> how you liked them! </div>
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Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-49051004774811443132013-11-19T15:54:00.002-08:002013-11-19T15:54:53.660-08:00Ham, Cheddar & Broccoli bites...coming up!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nyv5uxRyccI/UovBkF5Yz0I/AAAAAAAAAkE/F6LM_iWKoss/s1600/blogger-image--1482559164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-nyv5uxRyccI/UovBkF5Yz0I/AAAAAAAAAkE/F6LM_iWKoss/s320/blogger-image--1482559164.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-5353708983896694992013-02-17T08:11:00.002-08:002013-02-17T08:11:12.016-08:00Louisiana Chicken PastaIf you've ever been to the Cheesecake Factory, you may have ordered this delight off their 75 page menu (seriously, the menu is like a magazine, so crazy). I know when we go there my husband ALWAYS orders it. It is his favorite thing and when he finds something he likes he usually sticks with it (truth be told, so do I, we aren't very adventurous) and orders it EVERY TIME.<br />
<br />
So, naturally, once our daughter came along, and we weren't going out very often, he asked if I could make it for him. So here we are, a few attempts later and this is his favorite version of this dish.<br />
<br />
What you need:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3De0MQlg2KU/USDyCv-u3OI/AAAAAAAAAds/j8ZYIf2IOa8/s1600/DSC_0198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://3.bp.blogspot.com/-3De0MQlg2KU/USDyCv-u3OI/AAAAAAAAAds/j8ZYIf2IOa8/s320/DSC_0198.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1 Yellow bell pepper<br />1 Red bell pepper<br />1/2 small red onion<br />4 cloves of garlic<br />2 tablespoons of butter<br />2 & 1/2 cups of heavy cream<br />1 cup of chicken broth<br />1 cup grated parmesan cheese<br />1 cup sliced mushrooms<br />Salt & Pepper<br />Bread crumbs<br />1 egg<br />1 Boneless skinless chicken breast<br />1lb penne pasta *<br />(*the actual dish is has bow-tie pasta but my husband likes penne better)<br /></td></tr>
</tbody></table>
Make it:<br />
<br />
<div style="text-align: center;">
So first you wanna get the water boiling for the pasta. </div>
<div style="text-align: center;">
Once the water is boiling, add the pasta and let it cook. </div>
<div style="text-align: center;">
Then! go ahead dice up the peppers & onion. </div>
<div style="text-align: center;">
Then, mince the garlic.</div>
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<a href="http://2.bp.blogspot.com/-s862K3n7f3k/USDyDxMyipI/AAAAAAAAAd0/mjL62Lv2Bpc/s1600/DSC_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-s862K3n7f3k/USDyDxMyipI/AAAAAAAAAd0/mjL62Lv2Bpc/s320/DSC_0199.JPG" width="320" /></a></div>
<div style="text-align: center;">
Melt the 2tbsp of butter in a sauté pan and let it melt.</div>
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<a href="http://2.bp.blogspot.com/-sAQ8BUQ3p3s/USDyLg3SR4I/AAAAAAAAAeM/0KHYlMrLGgk/s1600/DSC_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-sAQ8BUQ3p3s/USDyLg3SR4I/AAAAAAAAAeM/0KHYlMrLGgk/s320/DSC_0200.JPG" width="320" /></a></div>
<div style="text-align: center;">
Once it's sizzlin', go ahead and add in the peppers, onion & garlic. </div>
<div style="text-align: center;">
Sauté them until they brown up a little, usually about 4 or 5 mins.</div>
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<a href="http://2.bp.blogspot.com/-ppYqPc7PfuI/USD71mhF7rI/AAAAAAAAAfU/fWq0mZ0iTC4/s1600/DSC_0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-ppYqPc7PfuI/USD71mhF7rI/AAAAAAAAAfU/fWq0mZ0iTC4/s320/DSC_0205.JPG" width="320" /></a></div>
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While the veggies are doin' their thang, go ahead and dice up the chicken.</div>
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Add the bread crumbs in a bowl and in a separate bowl scramble the egg.</div>
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<a href="http://3.bp.blogspot.com/-qB6q47TYTfA/USDyQmwn_gI/AAAAAAAAAec/QcJPuzbk7i8/s1600/DSC_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-qB6q47TYTfA/USDyQmwn_gI/AAAAAAAAAec/QcJPuzbk7i8/s320/DSC_0209.JPG" width="320" /></a></div>
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By the time you finish with prepping the chicken the veggies should be ready.</div>
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Go ahead and add in the heavy cream & chicken stock to the sauté pan with the veggies. </div>
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Stir & bring it to a boil.</div>
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Once it starts boiling, reduce it to low heat and add in the grated cheese.</div>
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Then salt & pepper to your liking, & just let the sauce hang out on low.</div>
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You may want to give it the occasional stir.</div>
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<a href="http://1.bp.blogspot.com/-yXmC3Rjh81o/USD717A9mXI/AAAAAAAAAfY/za0_MoVzkUw/s1600/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-yXmC3Rjh81o/USD717A9mXI/AAAAAAAAAfY/za0_MoVzkUw/s320/DSC_0207.JPG" width="320" /></a></div>
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What you do next is,</div>
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<br /></div>
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<i>(I failed to take a picture of this step, my bad...I had a crying....</i></div>
<div class="separator" style="clear: both; text-align: center;">
<i>no, SCREAMING baby, and company at the door...)</i></div>
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<i><br /></i></div>
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Heat up about 1/2 cup of vegetable oil in a frying pan.</div>
<div class="separator" style="clear: both; text-align: center;">
While it's heating, you're gonna put the diced chicken pieces into the egg.</div>
<div class="separator" style="clear: both; text-align: center;">
Then! take the diced chicken pieces and coat them in the bread crumbs.</div>
<div class="separator" style="clear: both; text-align: center;">
Once they are all coated nice and evenly in the breadcrumbs, </div>
<div class="separator" style="clear: both; text-align: center;">
You're gonna add the chicken pieces to the oil and fry those little bad boys</div>
<div class="separator" style="clear: both; text-align: center;">
til their golden and delicious.</div>
<div class="separator" style="clear: both; text-align: center;">
Try not to eat all the chicken bites before you add them to the pasta...it's hard to do, i know.</div>
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<br /></div>
<div style="text-align: center;">
By now, the pasta should be finished. </div>
<div style="text-align: center;">
Go head and drain it well and add it into the sauce.</div>
<div style="text-align: center;">
Mix it up so that it's all coated nicely and then, add in the chicken bits. </div>
<div style="text-align: center;">
Then mix those in as well.</div>
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<a href="http://2.bp.blogspot.com/-ZLnNHvF_0PE/USDyUgqOrhI/AAAAAAAAAew/Cgx_VlIWx5I/s1600/DSC_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-ZLnNHvF_0PE/USDyUgqOrhI/AAAAAAAAAew/Cgx_VlIWx5I/s320/DSC_0208.JPG" width="320" /></a></div>
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Add a little bit of extra grated cheese (totally optional, but who doesn't like extra cheese?), transfer to a serving bowl, and sprinkle on some parsley if you're feelin' fancy, (im always feelin' fancy) </div>
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& you're done.</div>
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<a href="http://3.bp.blogspot.com/-F3Jye4A0CK0/USDyVH48PnI/AAAAAAAAAe4/2FligfHOX9k/s1600/DSC_0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-F3Jye4A0CK0/USDyVH48PnI/AAAAAAAAAe4/2FligfHOX9k/s320/DSC_0211.JPG" width="320" /></a></div>
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As always, let me know if you tried this & how you liked it.</div>
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Next up.....pistachio cookies</div>
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This recipe has been brought to you by Molly, </div>
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who has been a super good girl and let me post this for you today.....</div>
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<a href="http://4.bp.blogspot.com/-L-cUh1xK5xQ/USEBEP38DRI/AAAAAAAAAgM/o3p1_ChMyGs/s1600/DSC_0176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-L-cUh1xK5xQ/USEBEP38DRI/AAAAAAAAAgM/o3p1_ChMyGs/s320/DSC_0176.jpg" width="214" /></a></div>
Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-84016754424451579212013-01-29T09:32:00.005-08:002013-01-29T09:33:23.533-08:00Goodness Gracious!I feel like i've been living in a tornado! It's been hectic to say the least around here lately, no time for anything! It doesn't help that we've been eating left overs and salads for the last week. Tonights meal is gonna be a bit of an adventure though, I'm gonna throw some stuff together and see what I come up with. The pantry & fridge are pretty slim pickins' today. Grocery shopping is a bit over due, but like i said, it's been pretty hectic.<br />
<br />
So, I'll make sure to post a recipe later tonight for whatever it is I manage to come up with.<br />
<br />
In the mean time though, I found some pretty sweet stuff over at ETSY that I wanna share.<br />
Since Valentines day is coming up, I found some really cute things for those of you needing ideas, and one thing for all of you who are Anti-Valentines day, lol.<br />
<br />
First things first...how fantastic is this cutting board? Buying a gift for someone who loves to cook? THIS IS PERFECT!! You can pick it up over at <a href="http://www.etsy.com/shop/WoodInk">WoodInk</a><br />
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<a href="http://3.bp.blogspot.com/-kCBz6d1XmfA/UQgDVy4h8rI/AAAAAAAAAc4/fXRpj7R7n5M/s1600/il_570xN.419035683_5eio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-kCBz6d1XmfA/UQgDVy4h8rI/AAAAAAAAAc4/fXRpj7R7n5M/s320/il_570xN.419035683_5eio.jpg" width="320" /></a></div>
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Next up...I'm a huge fan of feeling like a princess, it's easy to do when you're wearing a crown on your finger...I LOVE THIS RING! You can find this one at <a href="http://www.etsy.com/shop/debblazer">debblazer</a>.</div>
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<a href="http://4.bp.blogspot.com/-2_g7Y4rX9oY/UQgESu2DsiI/AAAAAAAAAdA/ZRSVot5sBJw/s1600/il_570xN.417781727_bfvl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2_g7Y4rX9oY/UQgESu2DsiI/AAAAAAAAAdA/ZRSVot5sBJw/s320/il_570xN.417781727_bfvl.jpg" width="319" /></a></div>
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Star Wars fan? I love love loveeeee these rings from <a href="http://www.etsy.com/shop/oneeyedfox">oneeyedfox</a>. I've been waiting for my husband to buy these for us....lol. </div>
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<a href="http://4.bp.blogspot.com/-nRTXcpeyfdQ/UQgFT-v_59I/AAAAAAAAAdI/fmanJfFWJzg/s1600/il_570xN.373201052_hmwg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-nRTXcpeyfdQ/UQgFT-v_59I/AAAAAAAAAdI/fmanJfFWJzg/s320/il_570xN.373201052_hmwg.jpg" width="320" /></a></div>
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Shopping for a Disney fan? These stamped leather bracelets from <a href="http://www.etsy.com/shop/PurelyPoiema">PurelyPoiema</a> are adorable. </div>
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<a href="http://4.bp.blogspot.com/-8OdJ4Yh-jOc/UQgHqAPidKI/AAAAAAAAAdQ/ROw6RsfOAuw/s1600/il_570xN.377276866_elh3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-8OdJ4Yh-jOc/UQgHqAPidKI/AAAAAAAAAdQ/ROw6RsfOAuw/s320/il_570xN.377276866_elh3.jpg" width="320" /></a></div>
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<span style="text-align: center;">Single or just not into Valentines day? You can find this T at Etsy shop </span><a href="http://www.etsy.com/shop/BetterLetterLI" style="text-align: center;">BetterLetterLI</a>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WMOaV2s2Ihk/UQgCWXguUSI/AAAAAAAAAcw/_jrBYOestxY/s1600/il_570xN.415007097_d9go.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WMOaV2s2Ihk/UQgCWXguUSI/AAAAAAAAAcw/_jrBYOestxY/s320/il_570xN.415007097_d9go.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-33705486773051505422013-01-23T09:21:00.001-08:002013-01-23T09:30:05.601-08:00STUFFED WAFFLES<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VvWtgDd0Fj4/UQAZhAXQObI/AAAAAAAAAbk/thN4eEjru1o/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-VvWtgDd0Fj4/UQAZhAXQObI/AAAAAAAAAbk/thN4eEjru1o/s320/DSC_0066.JPG" width="320" /></a></div><br />
You guys...YOU GUYS....I dont know what possessed me to even try this but, OH MAN.<br />
<br />
So, I was making a turkey pot pie and i topped it with some puff pasty dough and I had some little pieces left over from when I was cleaning up the edges.<br />
So i combined them and rolled them out and I dropped a little dollop of nutella in the middle and sealed it up and threw it into my waffle stick maker.<br />
<br />
I had no intentions of posting a recipe for it because, it's not really a recipe, lol.<br />
However, due to such an overwhemling response to the pictures I posted, I am putting the easypeasy directions right here for you to make them yourself.<br />
<br />
I didn't have any nutella the second time around so I made raspberry filled ones, and just for funzies and to show you that you can fill these things with ANYTHING, I made a turkey & cheese filled one.<br />
Imagine filling one with fried chicken? BEST CHICKEN & WAFFLES EVER.<br />
<br />
So, here we go.<br />
What you need:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-O-s664Ce1_k/UQAaUjViPvI/AAAAAAAAAb4/fQPr1ZT91tg/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-O-s664Ce1_k/UQAaUjViPvI/AAAAAAAAAb4/fQPr1ZT91tg/s320/DSC_0058.JPG" width="320" /></a><a href="http://2.bp.blogspot.com/-ktZpzsyLdtU/UQAZ5hE7O3I/AAAAAAAAAbw/EMkQ1UQcVzU/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-ktZpzsyLdtU/UQAZ5hE7O3I/AAAAAAAAAbw/EMkQ1UQcVzU/s320/DSC_0063.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: left;">1 waffle iron (I used a waffle stick maker but you can use a regular waffle iron)</div><div style="font-size: medium; text-align: left;">Puffy Pastry Sheets (2 sheets come in a box so for several waffles you're gonna need like 4 or 5 boxes)</div><div style="font-size: medium; text-align: left;">Filling of choice (I used raspberry and turkey & cheese!)</div></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">**<span style="font-size: x-small; font-style: italic;">Im gonna give you directions for a regular waffle iron because i'm sure not everyone has a waffle stick maker.**</span></div><div style="text-align: left;"><i><span style="font-size: x-small;"><br />
</span></i></div><div style="text-align: left;">So you're gonna open up the pastry dough and lay it flat (I strongly advise you to sprinkle some flour on your work surface before you do this) roll out the puff pastry a bit just to get the creases from where it was folded, out.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Use a pizza slicer (or a round cookie cutter or even a square cookie cutter if your wafle maker makes square waffles) to cut out some circles (or squares) the size of the waffle you want.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In the center of your puff pastry circle, place your filling. Becareful not to put TOO much filling because you don't want it comeing out the sides. Once you have your filling in there place another puff pastry circle on top of the filling and seal the sides. i like to fold the edges over twice just for a little extra security.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Once your waffle iron is heated and ready place your circle in the waffle section close the lid and when the puff pastry is golden brown your waffle is done.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If you are making sweet fillings, like nutella or fruit filled waffles, sprinkling some powdered sugar on top is a good idea. It adds a little extra sweetness and it looks cute, but its totally not necessary.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Heres a picture of the Turkey & Cheese waffle stick if you were curious...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eX6v0XWHFi4/UQAbg_h7MYI/AAAAAAAAAcU/V2LUeMV7i58/s1600/DSC_0069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"></a><a href="http://3.bp.blogspot.com/-rv7YA2W0fY0/UQAbg9kw9PI/AAAAAAAAAcQ/SGLDM6vpqJ4/s1600/DSC_0072.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-rv7YA2W0fY0/UQAbg9kw9PI/AAAAAAAAAcQ/SGLDM6vpqJ4/s200/DSC_0072.JPG" width="200" /></a><img border="0" height="133" src="http://2.bp.blogspot.com/-eX6v0XWHFi4/UQAbg_h7MYI/AAAAAAAAAcU/V2LUeMV7i58/s200/DSC_0069.JPG" width="200" /></div><div style="text-align: left;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-23435678392798147162013-01-20T12:23:00.001-08:002013-01-20T12:23:04.137-08:00Cookies & Cream Ice Cream Sammies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dH03MvqAX2I/UPxOuvq4ywI/AAAAAAAAAbM/k6nEuSuW0ss/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-dH03MvqAX2I/UPxOuvq4ywI/AAAAAAAAAbM/k6nEuSuW0ss/s320/DSC_0004.JPG" width="320" /></a></div>
I did have a post started, but in the middle of cooking my camera just stopped working. So I ended up with no pictures and I was not about to post a text only post, thats not fun. I finally got the camera situation remedied and I'll have a proper recipe post up soon. For right now though, I'm gonna tell you how to make that sweet creation above, though, it's not exactly difficult.<br />
<br />
You're gonna need to bake the gooey chocolate cookies i posted a few weeks ago...go ahead and find it, i'll wait.<br />
You're also going to need:<br />
1 gallon of the cookies & cream ice cream of your choice.<br />
1 pack of oreos (cream removed from the inside & the cookie part crushed up.)<br />
<br />
So, once you've baked those bad boys up and let them cool (preferably overnight, but a few hours will do) you're going to put a scoop or 2 of cookies & cream ice cream on the underside of one cookie and top with another cookie. Once the sandwich is formed turn it on it's side and then roll the edges of the ice cream sandwich in the oreo crumbles.<br />
<br />
Wrap each ice cream sandwich in plastic wrap and refreeze until you're ready to serve them.<br />
You can do this with any combination of cookies/ice creams. some of my favorite combinations are:<br />
<br />
-peanut butter cookies w/ chocolate ice cream rolled in reeses pices or chopped up reeses peanut butter cups.<br />
<br />
-chocolate cookies with vanilla ice cream rolled in heath bar crumbles<br />
<br />
-chocolate cookies with raspberry ice cream rolled in dark chocolate & white chocolate chips.Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-72055047738592050112013-01-18T07:32:00.000-08:002013-01-18T07:32:00.447-08:00I apologize for the absence...It's been a bit hectic around here the last few days. I'll be posting this evening though with some sweet toothy goodness and a fun new Etsy shop to visit!Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-81537832754223006852013-01-14T17:29:00.001-08:002013-01-14T18:23:23.915-08:00Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iV4sEnx13E4/UPSnoC4suiI/AAAAAAAAAZc/jgcsJIQY94s/s1600/DSC_0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-iV4sEnx13E4/UPSnoC4suiI/AAAAAAAAAZc/jgcsJIQY94s/s320/DSC_0528.JPG" width="320" /></a></div><br />
It's recipe time!!<br />
For as long as I can remember, my mom always made beef stroganoff the same way, she bought a box of hamburger helper in stroganoff flavor and instead of using ground beef she used stew meat. That was it...so boring (sorry, mom) and kind of funny tasting in that way that only hamburger helper can manage to taste (does all HH taste the same to you too?).<br />
<br />
So, when I started cooking, I naturally did the same thing, until I got older and realized there was other ways of cooking things and not always having to rely on boxed meals (and especially when I realized how much sodium was in those things). That bring us to todays recipe.<br />
<br />
This is my version of stroganoff. I'm a saucy kinda gal, so theres gonna be lots of nice creamy sauce, it's really filling, and heres the fun part... You can make it with stew meat (and ground beef too, if you really want) <b>OR CHICKEN</b>. Yes folks, chicken too, you're excited, I can tell.....You can also use the low sodium or non-fat cream of mushroom soup (i think they are called campbells healthy choice?), as well as non-fat sour cream, if you wanna make it a bit healthier.<br />
Ok, onward we go to Stroganoffland.<br />
<br />
What you need:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MapmJSW55NM/UPSn6DBZ65I/AAAAAAAAAZw/JAVhlviJV_8/s1600/DSC_0510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-MapmJSW55NM/UPSn6DBZ65I/AAAAAAAAAZw/JAVhlviJV_8/s320/DSC_0510.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1lb of stew meat (or ground beef or boneless skinnless chicken breast) cut into chunks<br />
2 cups of egg noodles<br />
1 can cream of mushroom<br />
1 can of beef gravy (you can use beef broth as well and just thicken it with some cornstarch . If you're making this with chicken use chicken gravy/broth instead of beef)<br />
1 cup of sliced mushrooms (not the funny kind that make you see rainbows and talking walls though...)<br />
1 cup of all purpose flour<br />
1table spoon of butter<br />
2 tablespoons of olive oil<br />
1/3 cup sour cream<br />
You're also gonna need some salt, pepper, and garlic powder but no specific amounts of any of those</td></tr></tbody></table><br />
<div class="separator" style="clear: both; text-align: left;">Make it: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> First thing you wanna do, is pour the olive oil and the butter in a skillet and turn it on to med-high heat. </div><div class="separator" style="clear: both; text-align: left;">You also want to start boiling the water for the egg noodles.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d4o8H0QjQIw/UPSn9izhd9I/AAAAAAAAAZ4/eqEaH_8UAiQ/s1600/DSC_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-d4o8H0QjQIw/UPSn9izhd9I/AAAAAAAAAZ4/eqEaH_8UAiQ/s320/DSC_0512.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">While thats heating up, you want to place your beef chunks into a brown paper bag or a large-ish tupper wear container. </div><div class="separator" style="clear: both; text-align: left;">In a small bowl, mix the flour with just enough salt, pepper, and garlic powder to season the flour (i also like to throw in some meat tenderizer...just for kicks. totally not necessary though). </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v2IZD7o1cMU/UPSn5FUp1WI/AAAAAAAAAZo/auiXCoCIMUg/s1600/DSC_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-v2IZD7o1cMU/UPSn5FUp1WI/AAAAAAAAAZo/auiXCoCIMUg/s320/DSC_0511.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the flour mixture to the meat, close the bag or container up and..... </div><div class="separator" style="clear: both; text-align: left;">Shake-shake-shake. </div><div class="separator" style="clear: both; text-align: left;">Shake-shake-Shake. </div><div class="separator" style="clear: both; text-align: left;">Shake your stew meat...</div><div class="separator" style="clear: both; text-align: left;">Shake your stew meat.... </div><div class="separator" style="clear: both; text-align: left;">Ok, ok, i'll stop. It sounded much funnier in my head anyway. Sorry guys. </div><div class="separator" style="clear: both; text-align: left;">ok, so, moving on...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SuH8xQGqYP0/UPSoB-ZKyQI/AAAAAAAAAaA/jSS4Uea2ntQ/s1600/DSC_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-SuH8xQGqYP0/UPSoB-ZKyQI/AAAAAAAAAaA/jSS4Uea2ntQ/s320/DSC_0515.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Once you've shook the meat up and coated it all nicely in that flour mixture you're gonna take it out and add it to the hot oil. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZnQEp8UTXAI/UPSoK-CTM5I/AAAAAAAAAac/lrsfaK8grYc/s1600/DSC_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="214" src="http://1.bp.blogspot.com/-ZnQEp8UTXAI/UPSoK-CTM5I/AAAAAAAAAac/lrsfaK8grYc/s320/DSC_0518.JPG" width="320" /></a></div> <span style="text-align: center;">Let the meat brown on both sides. You just want to brown the meat, not cook it through completely. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">Once the meat is browned, remove it from the pan and set it aside. </div><div class="separator" style="clear: both; text-align: center;">Add the sliced mushrooms to the same pan the meat just came out of and cook the mushrooms until they are nice an tender. </div><div class="separator" style="clear: both; text-align: center;">The water in the other pot should be boiling at this point so add in those noodles.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-145ovFQYLwU/UPSoMGWhSZI/AAAAAAAAAak/fpcDPqhBleY/s1600/DSC_0521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="214" src="http://3.bp.blogspot.com/-145ovFQYLwU/UPSoMGWhSZI/AAAAAAAAAak/fpcDPqhBleY/s320/DSC_0521.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Add the gravy (or broth that you've thickened with some cornstarch) to the mushrooms.</div><div class="separator" style="clear: both; text-align: center;">Add 1/3 cup of water and stir it together, make sure to scrape up all those browny tastey bits at the bottom of the pan where all the flavor lives.</div><div class="separator" style="clear: both; text-align: center;">Then, add in the cream of mushroom & sour cream.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x91vsLpF4wg/UPSoRrRNrOI/AAAAAAAAAas/CJjURv1nPQ4/s1600/DSC_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="214" src="http://2.bp.blogspot.com/-x91vsLpF4wg/UPSoRrRNrOI/AAAAAAAAAas/CJjURv1nPQ4/s320/DSC_0523.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix that all together til it's all creamy (like Baileys...mmmmm, Baileys) and add in the meat.</div><div class="separator" style="clear: both; text-align: center;">Lower the heat to med-low and just let it hang out for a bit.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JhMOspq651E/UPSoR5esoKI/AAAAAAAAAaw/7lhuo23dQJ0/s1600/DSC_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-JhMOspq651E/UPSoR5esoKI/AAAAAAAAAaw/7lhuo23dQJ0/s320/DSC_0527.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">By then, your pasta should be cooked, and you can remove it and drain it.</div><div class="separator" style="clear: both; text-align: center;">I like to serve the meat and sauce on top of the noodles and sprinkle it with parsley (because i'm fancy y'all) and because it adds a pretty green brightness to the dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iV4sEnx13E4/UPSnoC4suiI/AAAAAAAAAZc/jgcsJIQY94s/s1600/DSC_0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-iV4sEnx13E4/UPSnoC4suiI/AAAAAAAAAZc/jgcsJIQY94s/s320/DSC_0528.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">That's it. You're done!</div><div class="separator" style="clear: both; text-align: center;"> Eat. Drink. Be Merry.</div><div class="separator" style="clear: both; text-align: center;"> And<a href="mailto:lgmulligan@me.com"> tell me</a> how you liked it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">CHOW! </div><div class="separator" style="clear: both; text-align: center;">(get it? chow? like ciao'!...no? ok, im not funny...)</div><br />
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Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com1tag:blogger.com,1999:blog-1339585293730599628.post-15482353925187621662013-01-14T12:50:00.001-08:002013-01-14T13:00:14.636-08:00Ella's Kitchen organic baby foodWe've been trying baby food for roughly 2 months now. It's taken a bit for Molly to figure out what to do with the food once it was in her mouth, but she finally got it. She only gets baby food once a day and then she gets a bottle if she's still hungry. Up until about a week ago, the only flavor she liked was strawberry. Then she started tolerating the pears & apples.<br />
Today we tried this one:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--0-UyAfAB9Q/UPRqhWg2PQI/AAAAAAAAAWo/_exCuecVjus/s1600/DSC_0507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--0-UyAfAB9Q/UPRqhWg2PQI/AAAAAAAAAWo/_exCuecVjus/s320/DSC_0507.jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;">They make those little spoon ends that screw onto the end of the pouch, </div><div class="separator" style="clear: both; text-align: center;">but i find it a little cumbersome so i use a regular baby spoon. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cFj5mSPzczA/UPRrYRJJLMI/AAAAAAAAAW0/rfVDWPWXK5I/s1600/DSC_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-cFj5mSPzczA/UPRrYRJJLMI/AAAAAAAAAW0/rfVDWPWXK5I/s320/DSC_0476.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I just squeeze a little dollop onto the spoon and feed her that way. It keeps me from having a mess when she reaches for the bowl and tips it over and prevents me from dropping any while I go from the bowl to her mouth. She really seemed to enjoy this flavor blend. I'd say I would be purchasing it again, however, through some research of my own, I've found that the nutritional facts listed on the pouches are not accurate.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0a70WPb0u4I/UPRs75z5c_I/AAAAAAAAAXY/_JAJ5ceVFp0/s1600/DSC_0509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0a70WPb0u4I/UPRs75z5c_I/AAAAAAAAAXY/_JAJ5ceVFp0/s320/DSC_0509.jpg" width="214" /></a></div>The pouch states that the iron content of the serving size (a serving is 1 pouch) is 45% of the daily value, that is incorrect. The iron content in this particular pouch is actually only 2%. Yes, you read that correctly, <b>2%</b>! Thankfully, my daughter get's her solids in addition to her a bottle so shes still getting her required nutrients but this is not satisfactory for children who are not getting a bottle in addition to their solids. The company stated it was a "printing error" but only when they were contacted and questioned about it, they also have no notice or anything posted on their website about this.<br />
If you have infants who are currently eating this product, be aware of the false nutritional facts on the packaging.<br />
<br />
Now onto a few pictures of our little baby food adventure...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--_KWpZgD1LU/UPRvDL3ImWI/AAAAAAAAAXw/7K5_wkb322k/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/--_KWpZgD1LU/UPRvDL3ImWI/AAAAAAAAAXw/7K5_wkb322k/s320/DSC_0450.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gFAxbtz8SkA/UPRvW7rKonI/AAAAAAAAAX4/5TP6fZXvA-8/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-gFAxbtz8SkA/UPRvW7rKonI/AAAAAAAAAX4/5TP6fZXvA-8/s320/DSC_0445.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nkn2-dyhClw/UPRvWzstPMI/AAAAAAAAAX8/JTxlB8cIRc0/s1600/DSC_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-nkn2-dyhClw/UPRvWzstPMI/AAAAAAAAAX8/JTxlB8cIRc0/s320/DSC_0457.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eXankVaIk6c/UPRvXq2filI/AAAAAAAAAYE/gs5GCLEc_3U/s1600/DSC_0446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-eXankVaIk6c/UPRvXq2filI/AAAAAAAAAYE/gs5GCLEc_3U/s320/DSC_0446.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nv10oG-ToeE/UPRvhHG0TwI/AAAAAAAAAYk/jo4iUeEStjI/s1600/DSC_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-nv10oG-ToeE/UPRvhHG0TwI/AAAAAAAAAYk/jo4iUeEStjI/s320/DSC_0495.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zi8jLjh0h38/UPRvjz3x0dI/AAAAAAAAAYs/pomN_Hb3OeQ/s1600/DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-zi8jLjh0h38/UPRvjz3x0dI/AAAAAAAAAYs/pomN_Hb3OeQ/s320/DSC_0500.JPG" width="320" /></a></div><br />
Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com1tag:blogger.com,1999:blog-1339585293730599628.post-63469946519281185792013-01-11T11:52:00.000-08:002013-01-14T13:02:14.820-08:00Nursery things<div class="separator" style="clear: both; text-align: left;">I found yet another fantastic item on Etsy. I have to get it for the babys room, mostly because I always wanted one and never had one, and partly because it is the most awesome one i've ever seen.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img1.etsystatic.com/008/0/7055760/il_570xN.408317109_35in.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img1.etsystatic.com/008/0/7055760/il_570xN.408317109_35in.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It is my opinion that ever kid should have a little teepee in their room or somewhere in the house or backyard where they can hide out, camp out, tune out the world, and let their imaginations run wild. This is the perfect teepee to do it in. You can find them at <a href="http://www.etsy.com/shop/Theteepeeguy?ref=seller_info">this wonderful little shop on Etsy</a>, called <a href="http://www.etsy.com/shop/Theteepeeguy?ref=seller_info">TheTeepeeGuy</a>. So if you have the room in your house and a child big enough to enjoy one, check out this Etsy shop. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next up....DISNEYLAND and vacation related things.</div>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-37955588498954952282013-01-08T10:10:00.000-08:002013-01-08T10:15:32.629-08:00My version of a Chicken Florentine pasta<div class="separator" style="clear: both; text-align: center;">
So, I honestly had no intention of blogging this recipe, which is why theres a serious lack of pictures but it smelled so good in the middle of my cooking that I snapped a quick few and thought I should share it. It was absolutely delicous. I have 3 people and a tiny little man that will vouch for that, instead of just my husband, for once. </div>
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This is my spin on a chicken florentine dish. I don't even have measurements for it all because, like I said I didnt plan on blogging this so, nothing was measured out, I have a bad habit of just eyeballing things. Especially because I was cooking for 5 people and not just 2. So bare with me.</div>
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<br /></div>
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What you need (for the most part anyway):</div>
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1 box of Penne pasta (like always any short pasta will do, im just using penne today)</div>
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1 (6oz) bag of baby spinach</div>
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2 large boneless skinless chicken breasts</div>
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1 can diced tomatoes</div>
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10 garlic cloves peeled and minced</div>
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6-7 white mushrooms sliced</div>
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Salt</div>
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Black Pepper</div>
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Garlic powder</div>
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Grated Parmesan cheese </div>
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1 cup of chicken broth</div>
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<br /></div>
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Make it:</div>
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Get your salted water boiling for your pasta. </div>
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While you wait for the water to boil, you want to mince the garlic cloves, save about 1/2 tbsp of the garlic for later.</div>
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put about 2 table spoons of olive oil in a large nonstick skillet and heat the garlic on medium heat til it's wilted and you smell that nice garlicky smell. </div>
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<b><u>DO NOT BURN IT. </u></b></div>
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You will have to start all over. It gets bitter and gross and not at all appealing.</div>
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<br /></div>
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OK, moving on. while the garlic is getting all yummy in the pan,</div>
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dice the chicken breast up into pretty good sized chunks, nothing too big.</div>
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Season the chicken with a little salt, a good amount of black pepper, </div>
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and garlic powder and add it to the pan.</div>
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Turn the heat up a bit, and cook the chicken.</div>
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While the chicken is cooking, slice up the mushrooms.</div>
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When the chicken has those nice golden brown spots and it's cooked through, and theres all those browny bits at the bottom of the pan add in the mushrooms.</div>
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While the mushrooms are wilting, open up a can of diced tomatoes and drain 1/2 the liquid into a bowl, and the rest of the liquid with the tomatoes into the skillet.</div>
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Add a little salt (to help the tomatoes reduce), and lower the heat while the tomatoes do their thing.</div>
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By now, your water should be boiling, add in your box of pasta and cook it until its done. </div>
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Don't worry about your stuff in the skillet, just keep it on medium-low heat.</div>
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While the pasta is cooking, add a cup of chicken broth to that bowl of liquid from the tomatoes. </div>
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Add about 1 tablespoon of cornstarch and wisk it.</div>
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When it's all mixed, add it to the skillet and mix it in really well.</div>
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If it's too thick, add a little extra chicken broth, if its too runny add a little extra cornstarch.</div>
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<a href="http://2.bp.blogspot.com/-ClpgbhQF8HE/UOwuJDQDTDI/AAAAAAAAAV4/3Pzr3rTetVI/s1600/DSC_0417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-ClpgbhQF8HE/UOwuJDQDTDI/AAAAAAAAAV4/3Pzr3rTetVI/s320/DSC_0417.JPG" width="320" /></a></div>
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<br /></div>
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In a seperate frying pan, add that 1/2 tbsp of garlic you saved and 1 tbs of olive oil. </div>
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Heat it up and add in the bag of spinach. </div>
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Cook the spinach until its wilted and still bright green.</div>
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Add about 1 tbs of grated parmesan cheese and mix it in well.</div>
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Toss the spinach into the skillet with the chicken and mix it all in evenly.</div>
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<a href="http://2.bp.blogspot.com/-d-5py51_bJ0/UOwuJjVi4RI/AAAAAAAAAWA/WlgS881SdMM/s1600/DSC_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-d-5py51_bJ0/UOwuJjVi4RI/AAAAAAAAAWA/WlgS881SdMM/s320/DSC_0419.JPG" width="320" /></a></div>
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<br /></div>
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When the pasta is done (you really want it al dente for this dish) drain the water out of it really well and toss it into the skillet with the chicken, spinach, mushrooms and tomatoes.</div>
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The pasta should soak up all the liquid in the pan and just be glazed with the flavors.</div>
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<a href="http://1.bp.blogspot.com/-4oiufgxd_LQ/UOwuLamtuyI/AAAAAAAAAWI/ISVbYcJsH1Q/s1600/DSC_0420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-4oiufgxd_LQ/UOwuLamtuyI/AAAAAAAAAWI/ISVbYcJsH1Q/s320/DSC_0420.JPG" width="320" /></a></div>
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Serve with grated parmesan cheese and try not to eat so much that you dont have any to snack on later... Please <a href="mailto:lgmulligan@me.com">let me know</a> if you try this and what you thought. </div>
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Enjoy!!</div>
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Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-9195814014732705632013-01-07T15:52:00.001-08:002013-01-07T15:52:35.233-08:00To be continued.....I had no intention of posting a recipe today, but, there is one coming.<br />
<br />
<br />
Stay Tuned.... <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-HfxVybYkQPo/UOtfwZta4gI/AAAAAAAAAVg/hAa2R-6UmE0/s640/blogger-image--462436123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HfxVybYkQPo/UOtfwZta4gI/AAAAAAAAAVg/hAa2R-6UmE0/s640/blogger-image--462436123.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-22927686904901003222013-01-06T12:57:00.002-08:002013-01-06T13:20:34.163-08:00Gooey Chocolate CookiesI can cook just about anything, what I cannot do, is bake. I can bake super amazing moist cakes but that's the extent of it. I stop at cake. So, when it comes to desserts, I look to recipes to guide me every little step of the way. I can't change them up and own them like I would a savory dish, baking is a very exact thing. <br />
<br />
Anyway, that said, I'm baking cookies today. This is a recipe I saw on the food network many moons ago, on Paula Deens show. These cookies are super easy, super soft, and absolutely melt in your mouth delicious. They also contain a stick of butter, but you expected that the moment I said "Paula Deen", right? It's kind of a given.....<br />
Anyway, cookie time! Ready? Let's get the party started.<br />
<br />
You need:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F_gGnDjk8NI/UOnibWFwT9I/AAAAAAAAATc/wciCByMwK6Q/s1600/DSC_0385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-F_gGnDjk8NI/UOnibWFwT9I/AAAAAAAAATc/wciCByMwK6Q/s320/DSC_0385.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: -webkit-auto;"> 1 brick of cream cheese,(8oz) at room temperature <br />
1 stick of butter, at room temperature <br />
1 egg <br />
1 teaspoon vanilla extract <br />
1 box of chocolate cake mix <br />
Confectioners' sugar, for dusting</span></td></tr></tbody></table> Directions:<br />
<div style="text-align: center;">In a large bowl mix the cream cheese and butter until smooth. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DtWBF4kNos4/UOnjlNPdA1I/AAAAAAAAATo/cxMtTAQDFjE/s1600/DSC_0387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-DtWBF4kNos4/UOnjlNPdA1I/AAAAAAAAATo/cxMtTAQDFjE/s320/DSC_0387.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Beat in the egg. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W5TfKGexpkY/UOnjsW_XjUI/AAAAAAAAAT4/9wzuYZuMY7A/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-W5TfKGexpkY/UOnjsW_XjUI/AAAAAAAAAT4/9wzuYZuMY7A/s320/DSC_0389.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Then beat in the vanilla extract. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-G6CroCuLAaM/UOnjzsJNZvI/AAAAAAAAAUA/A3FtzM3nV3g/s1600/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-G6CroCuLAaM/UOnjzsJNZvI/AAAAAAAAAUA/A3FtzM3nV3g/s320/DSC_0392.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Beat in the cake mix. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-z7uLbVKhec0/UOnkM7H4nAI/AAAAAAAAAUc/XX4p9zuySmo/s1600/DSC_0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-z7uLbVKhec0/UOnkM7H4nAI/AAAAAAAAAUc/XX4p9zuySmo/s320/DSC_0393.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EUE1A_lUTLk/UOnkFZYqWHI/AAAAAAAAAUM/6HWlIodSBR0/s1600/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-EUE1A_lUTLk/UOnkFZYqWHI/AAAAAAAAAUM/6HWlIodSBR0/s320/DSC_0395.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 350°.</div><div style="text-align: center;">Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dQun8tYN1SE/UOnkRTZNGOI/AAAAAAAAAUw/aYL7wB7BdJU/s1600/DSC_0400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-dQun8tYN1SE/UOnkRTZNGOI/AAAAAAAAAUw/aYL7wB7BdJU/s320/DSC_0400.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place on an ungreased cookie sheet, 2 inches apart. </div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-WVW5R4YfPEA/UOnkP6DJsXI/AAAAAAAAAUo/7ZnqCIdtzAw/s1600/DSC_0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-WVW5R4YfPEA/UOnkP6DJsXI/AAAAAAAAAUo/7ZnqCIdtzAw/s320/DSC_0397.JPG" width="320" /></a></div><div style="text-align: center;">Bake 12 minutes. </div><div style="text-align: center;">The cookies will remain soft and "gooey." </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uPf3x4pA4pg/UOnkYNLVIuI/AAAAAAAAAU8/dimQRt5o3fQ/s1600/DSC_0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-uPf3x4pA4pg/UOnkYNLVIuI/AAAAAAAAAU8/dimQRt5o3fQ/s320/DSC_0414.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Cool completely and sprinkle with more confectioners' sugar, if desired.</div><br />
<br />
I don't even like Chocolate and I eat these cookies like they are going out of style. They are THAT good. Let me know if you try them!!!Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com1tag:blogger.com,1999:blog-1339585293730599628.post-42149455775685330382013-01-05T12:28:00.001-08:002013-01-05T16:26:19.307-08:00Hellooooooo, is it me you're cooking for?You guys....<b>YOU GUYS</b>.....I have just found <b>THE MOST</b> amazing whimsical housewear item EVER created...The Lionel Ritchie spoon rest.<div class="separator" style="clear: both; text-align: center;"><a href="http://img2-f.etsystatic.com/004/0/5500740/il_570xN.385202510_niza.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="380" width="570" src="http://img2-f.etsystatic.com/004/0/5500740/il_570xN.385202510_niza.jpg" /></a></div>It comes from <a href="http://www.etsy.com/shop/LennyMud">this</a> fabulous little Etsy shop <a href="http://www.etsy.com/shop/LennyMud">LennyMud</a>. There are so many other awesome pieces there as well, all full of fantasical whimsy and fun. Please check this shop out and be sure to share your favorite items!Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-49871835345078615562013-01-04T16:46:00.000-08:002013-01-05T16:25:23.647-08:00Cous Cous! The food so nice they named it twice...Todays second recipe is a Tex Mex Cous Cous Salad. It is a cold salad, and perfect for a light lunch, or even a little snack. It's packed with crisp veggies and lots of flavor. I found this recipe online a couple years ago and just adjusted it to suit my tastes better. I apologize for the picture. I took this picture of it when I made it a for lunch a few months back and since I wasn't making a fresh batch today I had to use the old picture.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><br />
<a href="http://2.bp.blogspot.com/-6RWR0wIgmEM/UOd0ETKiWtI/AAAAAAAAASs/4SWkzDv_CbI/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-6RWR0wIgmEM/UOd0ETKiWtI/AAAAAAAAASs/4SWkzDv_CbI/s320/photo.JPG" width="317" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">What you need:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: gruppo; font-size: 16px; margin-left: auto; margin-right: auto; padding: 4px; position: relative; text-align: center; z-index: auto;"><tbody><tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white;"><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;"> 1 cup uncooked couscous</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1 1/4 cups chicken broth</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">3 tablespoons extra virgin olive oil</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">2 tablespoons fresh lemon juice</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1 teaspoon red wine vinegar</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1/2 teaspoon ground cumin</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1/2 of a large onion, chopped</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1 red bell pepper, seeded and chopped</span></span><span style="background-color: white; color: #333333; line-height: 22px; text-align: -webkit-auto;">1 yellow bell pepper, seeded and chopped</span><span style="background-color: white;"><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1/4 cup chopped fresh parsley (or cilantro)</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">1 cup frozen corn kernels, thawed</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">2 (15 ounce) cans black beans, drained</span><br style="color: #333333; line-height: 22px; outline: none; text-align: -webkit-auto;" /><span style="color: #333333; line-height: 22px; text-align: -webkit-auto;">salt and pepper</span></span></td></tr></tbody></table></td></tr></tbody></table>Directions:<br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Bring chicken broth to a boil in a sauce pan and stir in the couscous.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Cover the pot and remove it from heat and l</span><span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">et the cous cous sit, covered for 5 minutes.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">While the cous cous is resting, In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Add the green onions, red & yellow pepper, corn and beans to the dressing.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Remove the lid from the cous cous, and Fluff the couscous well with a fork, breaking up any big clumps and transfer to the bowl containing the vegetable & dressing mixture.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Mix everything well, making sure it's all coated evenly.</span><br />
<span style="color: #333333; font-family: gruppo; font-size: 14px; line-height: 22px;">Season with salt and pepper and garnish with Parsley (if you're feelin fancy, I always feel fancy...)</span>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-54977461591381113632013-01-04T16:22:00.000-08:002013-01-05T16:22:33.918-08:00Sour Cream & Beef Pasta Skillet<div class="separator" style="clear: both; text-align: left;">A few days ago, my very best friend asked for a recipe that she could use ground beef for. She had recently bought a bunch of it and wasn't sure what to make. I could have suggested the usual go to suspects, meatloaf, tacos, burgers, but as I was about to suggest them, I realized there aren't quiet enough things to really make with ground beef and it's something we usually have on hand.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I really love skillet meals (you'll learn that quick). They are quick, easy, usually inexpensive and very easy to stretch especially when you are on a budget. I'm not generally one for many vegetables, I just don't like them. There are some I will eat, mostly green things, oddly enough the ones I used in todays recipe, are actually ones I do not like. I found a way to cook them in a way I would eat them though, so, if your cooking for a picky eater (or you are one), this could be a good dish to try!</div><div style="text-align: left;">Alright, here we go.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What you'll need:</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RjH472ighB8/UOdoW2kM3cI/AAAAAAAAARE/Ei8bTN6IJ04/s1600/DSC_0352.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="214" src="http://3.bp.blogspot.com/-RjH472ighB8/UOdoW2kM3cI/AAAAAAAAARE/Ei8bTN6IJ04/s320/DSC_0352.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">3 cloves garlic, minced<br />
1 medium carrot, minced<br />
10 white mushrooms , stems removed & sliced<br />
1/2 a large onion , minced<br />
1 pound ground beef (i prefer 80/20 but you can use your preference)<br />
2 teaspoons dried thyme<br />
1 teaspoon salt<br />
1 teaspoon freshly ground pepper<br />
2 cups water<br />
1 14-ounce can beef broth <br />
2 cups of mini penne pasta (you can use whatever short pasta is your favorite, anything goes)<br />
2 tablespoons Worcestershire sauce<br />
2 tablespoons all-purpose flour<br />
1/2 cup sour cream</td></tr></tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: left;">Directions: </div><div class="separator" style="clear: both; text-align: center;">Add the ground beef to a large skillet, and brown it until it's no longer pink. If you're using 80/20 the meat should have enough natural fat that you don't need to help it, but if you are using a leaner ground beef add a little bit of olive oil to the skillet before you toss in the ground beef so it won't be too dry. </div><div class="separator" style="clear: both; text-align: left;"><span style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">While the meat is browning, you want to mince as best you can, the carrot, onion, and garlic. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LxoNX2S9KL4/UOdoQzbzrGI/AAAAAAAAAQ8/vO5uC22POdM/s1600/DSC_0360.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-LxoNX2S9KL4/UOdoQzbzrGI/AAAAAAAAAQ8/vO5uC22POdM/s320/DSC_0360.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you want to remove the stems and slice up the mushrooms.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2JRHpU7BHDQ/UOdobJzm_bI/AAAAAAAAARY/zADO4l0luts/s1600/DSC_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-2JRHpU7BHDQ/UOdobJzm_bI/AAAAAAAAARY/zADO4l0luts/s320/DSC_0362.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When the meat has finished browning, add the vegetables to the meat in the skillet.</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-CXdYvik8EGs/UOdoZfvOgmI/AAAAAAAAARQ/Q18GNcydHAQ/s1600/DSC_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-CXdYvik8EGs/UOdoZfvOgmI/AAAAAAAAARQ/Q18GNcydHAQ/s320/DSC_0365.JPG" width="320" /></a></div><div style="text-align: center;"> Mix it all in so everything gets distributed evenly.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TLn4GIgXdpo/UOdoiQgOyJI/AAAAAAAAARk/qtVhxI9P7yU/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-TLn4GIgXdpo/UOdoiQgOyJI/AAAAAAAAARk/qtVhxI9P7yU/s320/DSC_0367.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Add in the,salt, pepper & thyme (no parsley, sage, or rosemary, though...see what i did there?)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mpS7iN0U3ig/UOdojiBbGuI/AAAAAAAAARs/nVyXTYP6MX0/s1600/DSC_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-mpS7iN0U3ig/UOdojiBbGuI/AAAAAAAAARs/nVyXTYP6MX0/s320/DSC_0368.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix that all in nicely and evenly and then, add in the pasta, water, </div><div class="separator" style="clear: both; text-align: center;">3/4 of the can of beef broth and the worcestershire sauce. </div><div class="separator" style="clear: both; text-align: center;">Bring it to a boil, cover it, and then turn the heat down to medium. </div><div class="separator" style="clear: both; text-align: center;">Stir it occasionally.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rUWGxZWVyoQ/UOdopO1mtkI/AAAAAAAAAR0/eOq4QnIwU2I/s1600/DSC_0371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-rUWGxZWVyoQ/UOdopO1mtkI/AAAAAAAAAR0/eOq4QnIwU2I/s320/DSC_0371.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">While the pasta is cooking, measure out the flour, and in a </div><div style="text-align: center;"> separate bowl, combine the flour with the remaining 1/4 can of the broth. </div><div style="text-align: center;">Wisk until there are no lumps.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_U0rvWjj9OQ/UOdortoW-pI/AAAAAAAAAR8/Gas85tapMzk/s1600/DSC_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-_U0rvWjj9OQ/UOdortoW-pI/AAAAAAAAAR8/Gas85tapMzk/s320/DSC_0373.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">When the pasta is cooked to your preferred firmness (im more of an al dente girl, myself) add in the broth and flour mixture, and 1/2 cup of sour cream. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dwOlHxFUbAQ/UOdosd-voNI/AAAAAAAAASE/J6CYo6ddVXM/s1600/DSC_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-dwOlHxFUbAQ/UOdosd-voNI/AAAAAAAAASE/J6CYo6ddVXM/s320/DSC_0374.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix it all in so it's all coated in that sour creamy goodness and serve.</div><div class="separator" style="clear: both; text-align: center;">You can add some parsley or chives if you're feelin' fancy.</div><div class="separator" style="clear: both; text-align: center;">I felt fancy.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T9fYoAwge_U/UOdovAtCY3I/AAAAAAAAASU/0OINyQyCBV4/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-T9fYoAwge_U/UOdovAtCY3I/AAAAAAAAASU/0OINyQyCBV4/s320/DSC_0379.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">next up.....tex mex cous cous salad.</div>Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-18185471955773312142013-01-03T11:10:00.001-08:002013-01-03T11:12:21.191-08:00Somedays, I just don't have 5 minutes to spareI had every intention of posting a fabulous meatloaf recipe (it's even low-carb!), but my tiny little princess is extra fussy this afternoon, so, sadly that post will not be happening today. It <b>WILL</b> however be posted tomorrow, along with another really yummy recipe. So tomorrow will be a two-fer.<br />
<br />
I'm blown away by the responses in regards to the Not so white, Chicken Chili recipe I posted just yesterday. I'm so glad it's a hit. Like I mentioned, it was one of the first recipes I ever created on my own and the one I'm most proud of. So, having people respond so well to it has been great. Thank you.<br />
:)<br />
<br />
I don't want to leave you with nothing to look at, so here's some pictures of my little princess to tide you over until tomorrows double post.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EJY5FlRj9Gk/UOXWN8YvJjI/AAAAAAAAAPk/KPNrm1LOPQg/s1600/IMG_0730.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-EJY5FlRj9Gk/UOXWN8YvJjI/AAAAAAAAAPk/KPNrm1LOPQg/s320/IMG_0730.jpg" width="240" /></a><a href="http://4.bp.blogspot.com/-LmhQoaKTnyQ/UOXYAk3I9LI/AAAAAAAAAQE/GQ_0lpeytl4/s1600/DSC_0289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-LmhQoaKTnyQ/UOXYAk3I9LI/AAAAAAAAAQE/GQ_0lpeytl4/s320/DSC_0289.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0tag:blogger.com,1999:blog-1339585293730599628.post-52884740194073466542013-01-02T10:54:00.001-08:002013-01-02T10:54:18.691-08:00Ladies wear mouse earsLike the rest of the masses, I frequent Etsy on a regular basis. I'm more of a fan of Etsy than pinterest, mostly, because if i see something I like I can buy it right then and not have to go searching for the source. That said, I want to show you one of my current favorite items, that i'm dying to buy. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img0.etsystatic.com/002/0/5842968/il_fullxfull.356066552_nixy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://img0.etsystatic.com/002/0/5842968/il_fullxfull.356066552_nixy.jpg" width="295" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://www.etsy.com/shop/Cakeworthy</td></tr>
</tbody></table>
You can find this amazing shirt, along with MANY other fabulous shirts at the Etsy store <a href="http://www.etsy.com/shop/Cakeworthy">Cakeworthy</a>. <div>
My husband and I LOVE Disney World. We have annual passes and try to go at least once a month. It is truly our home away from home. So when I'm not Disneybounding (thats a post for another day) I need a fun Disney shirt and <a href="http://www.etsy.com/shop/Cakeworthy">Cakeworthy</a> ALWAYS has something fabulous to choose from. So if you are a Disney fan like i am, and want some sweet Disney threads (that aren't always Mickey or Minnie related), check them out.</div>
Anonymoushttp://www.blogger.com/profile/11133067725264136989noreply@blogger.com0