tag:blogger.com,1999:blog-77221419567297330032024-03-05T19:04:19.215-08:00Stovetop Swapshare your recipes... try some new ones... tell how they turned out!kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7722141956729733003.post-80424368420865617262009-06-18T22:51:00.000-07:002009-06-18T23:04:02.658-07:00bakedperfection.comI know I don't post things on here very often but I found this <a href="http://www.bakedperfection.com/">baking blog </a>that I absolutely LOVE! I have personally used 2 of her recipes....the chocolate mint chip cookies and the peanut butter chocolate chip cookies. Both turned out so yummy! I can't decided if finding this blog is a good thing or bad thing.....I gain weight just looking at her pictures. Anyway, I hope you all enjoy it as much as I do. Let me know what you think!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7722141956729733003.post-9641792521269714052009-04-19T14:36:00.000-07:002009-04-19T15:25:54.475-07:00Chicken Sesame Pasta Salad<span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">This is a great fresh, yummy recipe i got from Cassie Katschke in our ward. </span></span><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">1.5 c Chicken, cooked and cut up</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">12 oz bag pasta, cooked and drained</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">1 bag baby spinach</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">1 green pepper, chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">2 green onions, chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.5 c sliced almonds</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">3 Tbsp sugar</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">Melt Sugar over medium heat and add almonds. stir until almonds are fully coated and sugar begins to crystallize. combine all other ingredients in large bowl. Add nuts and dressing just prior to serving. </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">Dressing: </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.5 c oil</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.33 c soy sauce</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.33 c. red wine vinegar</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.25 c sesame seeds</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">.25 c fresh parsley</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-size:medium;">2 Tbsp sugar</span></span></div><div><br /></div>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-92218225949282357842009-03-23T16:57:00.000-07:002009-03-23T17:12:26.366-07:006 Cheese 3 Meat Mac & Cheese w/Corn Bread Topping<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aPX41yDx8_EjEqEWEN5ZoGxo-4GWh1TflanQxRSXpqsp7Ycay6ueNyVseEpbXIkYgyNKokW2yVIEi9mcM3Eq3Yfor8z-4jpcU3XC65Z0GZOF_uQW0YHSBx3sXHZZQKkHCniWQ_0aIe6G/s1600-h/1225081320a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aPX41yDx8_EjEqEWEN5ZoGxo-4GWh1TflanQxRSXpqsp7Ycay6ueNyVseEpbXIkYgyNKokW2yVIEi9mcM3Eq3Yfor8z-4jpcU3XC65Z0GZOF_uQW0YHSBx3sXHZZQKkHCniWQ_0aIe6G/s400/1225081320a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5316540129274736594" /></a><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">this recipe is literally to have a heart attack and die for... it is really amazing tasting and definitely not so good for the arteries. Needless to say, I got the recipe from a true Southern lady from my mom's ward so you know it is AMAZING. I made this for Trevor for his birthday (way back in december) and haven't done a very good job of keeping up with posting on this blog. I vow to try harder! </span></span></span></span><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">here goes:</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">16 oz pkg. elbow macaroni</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tsp olive oil</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tsp salt</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1 C grated extra sharp cheddar cheese</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 C grated each: Muenster, Provolone, Colby Jack</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/4 C freshly grated Parmesan cheese</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">8 oz. Velveeta, cut up</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">2 beaten eggs</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">2 C half and half</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 C Chicken Broth</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/4 tsp salt</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">1/8 tsp. Black Pepper</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">2-3 drops of Tobasco Sauce</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Cooked & Chopped Meat: </span></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"> </span></span></span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">(ham, chicken breast, 1lb Jimmy Dean Sausage- i used the sage kind) <br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Jiffy Corn Muffin Mix</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">2 T. Parmesan Cheese</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">4 tsp melted butter</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Bake Muffin Mix according to directions in an 8x8 pan. Cool and Set Aside</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Cook Macaroni according to directions on package, adding the olive oil and salt to the water. <br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Drain, and place back in big pot. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Add all cheese and mix together. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Mix eggs, half and half, broth, salt, pepper, and Tabasco. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Add to Macaroni Mixture.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Add meats and stir to mix. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Put into a 9x13 pan sprayed with Pam. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Crumble about half of the cooked muffin mix and mix with the remaining parmesan and butter. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Sprinkle on top of macaroni mixture and bake at 350 (325 if using dark pan) for about 30 minutes. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Cover with foil and bake an additional 15 minutes until it bubbles. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">*No joke, this was a fantastic party in our mouths... if i told you how much of it we ate i would have to kill you because it is embarrassing. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">-it has been awhile, but i swear i used my pyrex dish that is the next size up from a 9x13 that way it wouldn't overflow, it was looking sketchy. </span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-weight: bold;">Enjoy!!! (also enjoy not fitting into your pants for a week after, but well worth it) </span></span></span></span></div>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-52345709350530234582009-01-18T15:25:00.001-08:002009-01-18T15:34:21.226-08:00chili shrimp with garlic noodleschili shrimp<br /><br />7 oz cooked, shelled and deveined jumbo shrimp<br />4 TBS sweet chili dipping sauce<br />4 TBS peanut or vegetable oil<br />4 scallions chopped<br />2 oz snow peas, trimmed and halved diagonally<br />1 TBS red curry paste<br />1 can coconut milk<br />2 oz canned drained bamboo shoots<br />1/3 c. fresh bean sprouts<br /><br />garlic noodles<br /><br />4 oz dried medium egg noodles<br />2 garlic cloves, crushed<br />handful fresh cilantro, chopped<br /><br />toss the shrimp with the chili sauce in a bowl. cover and set aside.<br /><br />heat half the oil in a preheated wok. add the scallions and snow peas, then stir-fry over medium-high heat for 2-3 minutes. add the curry paste and stir well. pour in the coconut milk and bring gently to a boil, stirring occasionally. add the bamboo shoots and bean sprouts and cook, stirring for 1 minute. stir in the shrimp and chili sauce, then reduce the ehat and simmer for 1-2 minutes, or until just heated through.<br /><br />meanwhile for the noodles, cook in a pan of lightly salted boiling water for 4-5 minutes until just tender, or according to the package directions. drain and return to the pan<br /><br />heat the remaining oil in a small nonstick skillet, then add the garlic and stir fry over high heat for 30 seconds. add to the drained noodles with half the cilantro and toss until well mixed.<br /><br />transfer garlic noodles to serving bowls and top with the chili shrimp mixture. serve immediately with remaining cilantrostacehttp://www.blogger.com/profile/11608649901370853105noreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-51213945373897217772008-12-08T21:37:00.000-08:002009-01-18T15:33:52.122-08:00vegetable & black bean egg rollsmy husband and i love love love thai food... that being said, the next couple recipes are really good but are kind of a lot of work. i didn't have a hard time finding the asian ingredients, they were all in the asian section of the major supermarket i go to.<br /><br />2 TBS peanut or vegetable oil, plus extra for deep frying<br />4 scallions, cut into 2 inch lengths and shredded<br />1-inch piece fresh gingerroot, peeled and finely chopped<br />1 large carrot, peeled and cut into thin strips<br />1 red bell pepper, seeded and cut into thin sticks<br />6 TBS black bean sauce<br />1/3 c. fresh bean sprouts<br />1 small can water chestnuts, drained and coursely chopped<br />1/2 cucumber cut into thin sticks<br />square egg roll skins<br />sweet chili dipping sauce<br /><br />heat the oil in a preheated wok. add the scallions, ginger, carrot and bell pepper, then stir-fry over medium-high heat for 2-3 minutes. add the black bean sauce, bean sprouts, water chestnuts and cucumber and stir-fry for 1-2 minutes. let cool<br /><br />remove the egg roll skins from the package but keep them in a pile and covered with plastic wrap to prevent them from drying out. lay one skin on a counter in front of you in a diamond shape and brush the edges with water. put a spoonful of the filling near one corner and fold the corner over the filling. roll over again and then fold the side corners over the filling. roll up to seal the filling completely. repear with the remaining skins and filling<br /><br />heat the oil for deep-frying ain the wok or a deep pan. add the rolls, in 2-3 batches and cook for 2-3 minutes, or until crsip and golden all over. remove with a slotted spoon and drain on paper towels, then keep warm while you cook the remaining rolls. garnish with shredded scallions and serve with sweet chili dipping sauce.stacehttp://www.blogger.com/profile/11608649901370853105noreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-41122491175394837932008-12-05T15:47:00.001-08:002008-12-05T16:05:53.226-08:00Stuffed Chickens<span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br />This is SUPER EASY and one of our favorites to make (especially when we have people over). Trevor actually made it up... i am not creative and HAVE to HAVE a recipe. I will just include the instructions for 1 breast and you can multiply as you need. </span></span><div><span class="Apple-style-span" style="color: rgb(51, 0, 51); font-family: 'lucida grande';"><br /></span><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit27UCiETpAZon6nv89Kfr44SqXAUomTEqNxlwY9tr0ZM8CMTq_MM3HsAI267Ab7J0U1EMpbiUonRqn_iGxyqpD1c3VyiI2M75Ytv78HDleiGlurPxZjNenNHPZ0kF8ZjTEHAT7qZ2SeBG/s320/DSC05259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5276457390442590322" /></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 Boneless skinless chicken breast (we use the foster farms frozen individual ones from costco)</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 lite laughing cow cheese wedge </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 strip of turkey bacon*</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">cooking spray</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">parmesan cheese</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">1. thaw chicken breast</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">2. slice open along side to make a slit to fit stuff in (i usually cut it halfway on the side and then take the cut all the way to almost the other side, so the meat is still attached) </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">3. open the cheese wedge and mash it a little with your fingers and then put it on both sides of the inside of your cut</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">4. put the piece of turkey bacon in there too! </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">5. spray both sides with cooking spray and top with parmesan cheese and your favorite herbs</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">I usually use my roasting pan (the one that comes with your oven) line the top with tin foil and then put the it on the second rack down and then broil the chicken on high. (This is actually how i cook all my chicken and it turns out juicy as ever and amazing!!!) Flip once the chicken is white/opaque on one side and then respray the other side and add your seasonings. it usually takes about 10 min a side.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">*we have tried regular bacon, canadian bacon, ham, and turkey bacon. We like the turkey bacon the best because you get extra cooking juices but not the fat of regular bacon. </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><span class="Apple-style-span" style="font-family: 'lucida grande';">i don't have the nutritional info for these, but they are very rich tasting but each breast is under 250-300 calories with all the stuffings! </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51); font-family: 'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51); font-family: 'lucida grande';">(btw i took like 20 pictures of this and i couldn't get one good one, trevor totally was making fun of me) </span></div></div>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com1tag:blogger.com,1999:blog-7722141956729733003.post-6585100195576188682008-11-25T14:54:00.000-08:002008-12-05T16:13:05.455-08:00Easy Teriyaki Chicken KabobsHere's a really easy dinner idea. It's nice because you can easily vary how much for the number of people. We usually do a chicken breast per person and then about the same amount or more of veggies. You can use whatever you have on hand. We've done this with peppers and onion too, but it was sunday and all we had was broccoli.<br /><br />Prep:<br /><br />+Cut up the chicken & veggies into bite size pieces<br />+Marinate in Teriyaki sauce (we use kinkoman's) for 5+ minutes<br />+While it's marinating start the rice and start the grill<br />+Make up the kabobs alternating meat and veggies<br />+Put on the grill on low heat, turn once and baste with remaining juices from the marinating bowl<br />+Cook till done... your grill's temp may vary so you just have to watch so they don't burn. Ours took about 10-15 minutes.<br /><br />Voila!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2StIM-d0nZYlKlnsaru3OXanQiKAh11edAuKOK9XNpFYahewJsg0nNnI-J4elyui22esUTbg0NX54NY5Nrk3o5zNBdQNSN8FckxeV_YmeArUWus4TlufxbxXXyVAJB59xzNjXpeZXk5s/s1600-h/P1020745.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2StIM-d0nZYlKlnsaru3OXanQiKAh11edAuKOK9XNpFYahewJsg0nNnI-J4elyui22esUTbg0NX54NY5Nrk3o5zNBdQNSN8FckxeV_YmeArUWus4TlufxbxXXyVAJB59xzNjXpeZXk5s/s320/P1020745.JPG" alt="" id="BLOGGER_PHOTO_ID_5272732948348332562" border="0" /></a>Zack + Juliehttp://www.blogger.com/profile/07236667611769859478noreply@blogger.com1tag:blogger.com,1999:blog-7722141956729733003.post-52796721613075315352008-11-13T13:05:00.000-08:002008-12-05T16:13:56.841-08:00Really Amazing Meatballs!!<span style="font-size:130%;color:#990000;">So I got this recipe from Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Garten</span> (on food network she has the show barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">contessa</span>). They tasted AMAZING!!! Up til this point my favorite meatballs were the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">premade</span> kind from Costco-but these ones kicked Costco-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">kind's</span> butt! It does take 1 hour 20min from start to finish-but it is so worth the work. Plus it makes a TON, there was enough for Marcus to take some to work for <span class="blsp-spelling-error" id="SPELLING_ERROR_4">luch</span> and for us both to have it for dinner the next night! Sorry no picture :(</span><br /><span style="font-size:130%;color:#990000;"></span><br /><span style="font-size:130%;color:#990000;">HERE IS THE RECIPE:</span><br /><br /><br /><br />For the meatballs:<br />1/2 pound ground veal<br />1/2 pound ground pork<br />1 pound ground beef<br />1 cup fresh white bread crumbs (4 slices, crusts removed)<br />1/4 cup seasoned dry bread crumbs<br />2 tablespoons chopped fresh flat-leaf parsley<br />1/2 cup freshly grated Parmesan cheese<br />2 teaspoons kosher salt<br />1/2 teaspoon freshly ground black pepper<br />1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil<br /><br />For the sauce:<br />1 tablespoon good olive oil<br />1 cup chopped yellow onion (1 onion)<br />1 1/2 teaspoons minced garlic<br />1/2 cup good red wine, such as Chianti<br />1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped<br />1 tablespoon chopped fresh flat-leaf parsley<br />1 1/2 teaspoons kosher salt<br />1/2 teaspoon freshly ground black pepper<br /><br />For serving:<br />1 1/2 pounds spaghetti, cooked according to package directions<br />Freshly grated Parmesan<br /><br />Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.<br />Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.<br />For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.<br />Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.<br /><br /><span style="font-size:130%;"><span style="color:#990000;">HOW I VARIED IT:<br />This was a last minute plan for dinner, so I altered the recipe a little bit according to what I had at home. For the meat I substituted the veal and sausage portions for ground turkey. I also didn't have fresh parsley but I had some dried and I used that in the same amounts. I also only had whole wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_5">multigrain</span> bread and used that instead of white bread. It honestly was <span style="color:#000000;">THE BEST <span style="color:#990000;">meatballs I have ever eaten-super moist and delicious. I was skeptical about putting the water in the meat mixture, but now I'm totally sold on it. There is NOTHING worse than dried out meatballs!<span style="color:#990000;"> I also cook with wine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">occasionally</span>, and all the alcohol cooks out by the time it is done cooking, but it really gives the sauce amazing FLAVOR! </span></span></span></span><br /></span><br /><span style="font-size:180%;color:#003300;">A NOTE ABOUT COOKING TIME: </span><br /><span style="font-size:130%;color:#003300;">I'm all about making a great meal fast and easy-but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">every once</span> in a while it is nice to take the time to prepare something truly AMAZING for your family. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">definitely</span> wouldn't make a meal like this all the time-but it was an amazing treat. I was excited about making it and the time seemed to fly by, it really didn't feel like an hour and a half by the time I was done. If you think it really made dinner for two nights it saved me time the follow day!</span><br /><span style="font-size:180%;color:#330033;">HOPE YOU LOVED IT AS MUCH AS I DID!!!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-91154970998967500022008-10-31T14:42:00.000-07:002008-10-31T15:25:22.570-07:00Home Made Mac N Cheez<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWlDzt6S0ztHcqEQkaSQwNR4UWAwHC75sluT5djLttqDwHfyfWt0NXF9ehitNaQcmMv0WyjR_C6ttq90tyOpSKVXb6LL9nYi3G3PKC5G764DqkEaGbCr4eYiL1d0V3dSY5Zy44X9JESs/s1600-h/065.JPG"><img id="BLOGGER_PHOTO_ID_5263441545545703410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWlDzt6S0ztHcqEQkaSQwNR4UWAwHC75sluT5djLttqDwHfyfWt0NXF9ehitNaQcmMv0WyjR_C6ttq90tyOpSKVXb6LL9nYi3G3PKC5G764DqkEaGbCr4eYiL1d0V3dSY5Zy44X9JESs/s400/065.JPG" border="0" /></a> <span style="font-size:85%;color:#990000;">This is one REALLY GOOD, yummy comfort food!</span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqQQnTR4Fj6CnZUVRsWr49Q7WJ0c8pSp71u0zAgvxCYCWxxE4F6zJyjk66779Ni-zNUVZcCszbwNuvdJwOG4p2FXTn-sFDHCVpIoyz0JEXyeXyxFbjHGsyDL3ubx2Jy8jrn2Pg1yz41M/s1600-h/064.JPG"><img id="BLOGGER_PHOTO_ID_5263441532269103506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqQQnTR4Fj6CnZUVRsWr49Q7WJ0c8pSp71u0zAgvxCYCWxxE4F6zJyjk66779Ni-zNUVZcCszbwNuvdJwOG4p2FXTn-sFDHCVpIoyz0JEXyeXyxFbjHGsyDL3ubx2Jy8jrn2Pg1yz41M/s400/064.JPG" border="0" /></a> <span style="font-size:85%;color:#000066;">Ingredients:</span></div><div><span style="font-size:85%;color:#000066;">2 cans cream of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mushroom</span> soup</span></div><div><span style="font-size:85%;color:#000066;">1 onion (sauteed)</span></div><div><span style="font-size:85%;color:#000066;">1 lb of pasta (I used rigatoni)</span></div><div><span style="font-size:85%;color:#000066;">1 cup mayo</span></div><div><span style="font-size:85%;color:#000066;">box grater full of grated <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cheeze</span> (I used medium cheddar)</span></div><div><span style="font-size:85%;color:#000066;">2 soup spoons full of sour cream</span></div><div><span style="font-size:85%;color:#000066;">1/2 package of turkey bacon</span></div><div><span style="font-size:85%;color:#000066;">Topping:</span></div><div><span style="font-size:85%;color:#000066;">3 tbs butter</span></div><div><span style="font-size:85%;color:#000066;">big handful of crackers, smashed</span></div><span style="font-size:85%;color:#000066;"></span><br /><br /><span style="font-size:85%;color:#000066;">How I made it:</span><br /><span style="font-size:85%;color:#000066;">Start off by getting getting your pasta pot on the heat. Preheat oven to 350. You will have everything else done by the time your pasta is finished cooking. Mince onion and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">saute</span> with oil or butter and salt and pepper until transparent (5-10min). </span><br /><span style="font-size:85%;color:#000066;">Slice strips off the end of turkey bacon until you reach the middle. Place strips on a plate and microwave for 1 min ( I freeze my turkey bacon so I do this to warm it up so I can separate the pieces, If you like crisper bacon increase microwave time). The great thing about slicing off the end is they end up in perfect small strips.</span><br /><span style="font-size:85%;color:#000066;">In a large bowl combine soup, mayo, sour cream and cheese. Mix well. Add bacon and onion. Drain pasta ( as rule I always salt my pasta water for enhanced flavor). Add pasta to bowl, stir together. </span><br /><span style="font-size:85%;color:#000066;">Melt butter and add crackers. Spray 9/13 pan with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pam</span> and add mixture, top with cracker mix. Bake uncovered 30-40 min until cheese is bubbly and top is crisped. Feeds and ARMY!</span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QKdXp8fx4XztvzAiOEx_Y1vTR62aKeXdLpClq9F8B2rlQG5DuyBWHZyiCSRj5iVFK8uTCam9DrkQLq3y1-bC8XM-yFc4odJoiXXIlfjB0ugos9Hm3BCSpJFUmTi4klJW3VzuKJ1C0SA/s1600-h/068.JPG"><img id="BLOGGER_PHOTO_ID_5263441526050849362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QKdXp8fx4XztvzAiOEx_Y1vTR62aKeXdLpClq9F8B2rlQG5DuyBWHZyiCSRj5iVFK8uTCam9DrkQLq3y1-bC8XM-yFc4odJoiXXIlfjB0ugos9Hm3BCSpJFUmTi4klJW3VzuKJ1C0SA/s400/068.JPG" border="0" /></a><br /><span style="font-size:85%;color:#330033;">I served my mac with broccoli, it was AMAZING! Normally I don't add sour cream, but I was running short of mayo and had a little left over sour cream so I just threw it in. I really like the added richness and tang, but just the mayo is great too.</span><br /><span style="font-size:85%;color:#330033;">VARIATIONS: I'm not the greatest with measuring things out and like to throw things together so I vary this recipe a lot. I normally use 1 lb of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">italian</span> seasoned ground pork (SO GOOD) instead of turkey bacon, I didn't have any pork so I used the turkey bacon for the first time last night and really enjoyed it. The great thing about turkey bacon is it is precooked and LESS fattening. I have also added some mushrooms to the onion <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">saute</span> and that was great too. This recipe is perfect when you have left over cheeses in your fridge, different cheese combos work really well ( <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">colby</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">monterey</span> jack, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">havarti</span>) they just give better flavor so BE CREATIVE! To make it less fattening you could <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">definitely</span> use low fat cheese, mayo options and like i said it tastes great with or without sour cream. IF you have any leftover/stale chips they work great in this too because the heat of the oven <span class="blsp-spelling-error" id="SPELLING_ERROR_11">crisps</span> them back up-I never throw away chips (they are my favorite casserole topping). Egg noodles also work really well with this. </span><br /><br /><div><span style="font-size:180%;">It might sound like a lot of steps ( I was trying to be thorough in writing it up), but it comes together so fast. Most of it is just throwing the ingredients in the bowl. If anyone does any different variations I would love to hear about it as this is a dinner staple in my house and I love to mix things up!</span><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixF0FbnnhnMogY02gYgqQhoRqwKvXo3i2Ap-gJ2SW6qOJ0GjumuLkiu3uVluFfFgtNbj9uqjtz_QkFeKdRBAo48DQzgJXOWWptXu2mH9j-jsuID2Q6de4fCsI_I7UwHbK_5YTqq1hQcI0/s1600-h/064.JPG"></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawmlkKqMslR-AV0exCVUoF5C5nDfzhCMyEEJwp53xTYtoUXkYDYGrKOLN_6feRFpgzWQeleaUqmSKtHbNlRSpg3FmLFrXQJhr7BH_XKnfKYKC6MX5MQxrkrimGb_73LUSUxN30J8gcVQ/s1600-h/065.JPG"><span style="font-size:+0;"></span></a><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-53857223211148031212008-10-30T21:51:00.000-07:002008-10-30T22:08:52.663-07:00chicken pillows w/gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxeesFSqwhJMNrXqlAPKa5K_uFYtu8YWkpNf4yA_99Kn-xFqKFTwsgAytEuRx78wbF3U0Em3yfmxBtoufMSVlcvDz1yFAYIAZFti3Bw2XPlFOhFwr1yRihrSiTyMld_FqhpgwqSlBb1w/s1600-h/2008+027.jpg"><img id="BLOGGER_PHOTO_ID_5263180241747688786" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxeesFSqwhJMNrXqlAPKa5K_uFYtu8YWkpNf4yA_99Kn-xFqKFTwsgAytEuRx78wbF3U0Em3yfmxBtoufMSVlcvDz1yFAYIAZFti3Bw2XPlFOhFwr1yRihrSiTyMld_FqhpgwqSlBb1w/s320/2008+027.jpg" border="0" /></a><br /><div>this is a great super fast recipe. i tried it for the first time tonight and it took me 10 minutes tops to put together. you can also really lighten up the recipe, but i'm a fatty and like to use the full flavor stuff.<br /><br />chicken pillows</div><br /><div>1 rotisserie chicken {you can use any flavor, but i used the herb and garlic}</div><div>1 8 oz. package cream cheese {you can use neufactel cheese for less fat}</div><div>2 rolls of refridgerated crescent rolls</div><div>4 TBS butter melted</div><div>1 sleeve Ritz crackers crushed</div><br /><div>shred the chicken into a bowl and combine with cream cheese until cheese is evenly distributed through chicken. separate crescent rolls. put 1-2 TBS of chicken mixture on each crescent roll triangle and fold dough around the chicken pinching at all sides to seal. dip in butter and then coat with the cracker crumbs. bake at 350 for 25-30 minutes. </div><br /><div></div><br /><div>for the gravy:</div><br /><div></div><div>1 can cream of chicken soup</div><div>1/4 c. sour cream</div><div>1/2-1 c. milk</div><br /><div>whisk soup, sour cream and milk over medium heat. i poured a little milk in and whisked it until it got to the thinness i desired. pour gravy over baked chicken pillows.</div>stacehttp://www.blogger.com/profile/11608649901370853105noreply@blogger.com1tag:blogger.com,1999:blog-7722141956729733003.post-18415556765141010442008-10-30T19:12:00.000-07:002008-10-30T19:15:50.903-07:00of course<span class="Apple-style-span" style="color: rgb(51, 0, 51);">it is okay to post things that aren't as healthy.... as long as its tasty! i don't care... maybe we could also label the healthier ones like low fat or something? what do you think? </span><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);">(a lot of my recipe books are healthier... that is probably why a lot of the things that i post will be that way- but not all of them)</span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);">just thought i would throw that out there since there have been a few comments about healthiness! </span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 0, 51);">also, please let me know if you would like your email added to the list that gets emailed whenever anyone comments! you can just do so by commenting on this post! </span></div>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-8519003062214766702008-10-30T15:16:00.001-07:002008-12-05T16:12:31.079-08:00Grilled Chicken with Bruschetta Topping<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9F8CCh7ZThTwifbS10USX8ArUx9GzzxEWCOQjTMjJ10F_N8z8sMrZ0lzIwPbav4Z95F-KmFqfHHVD5z68SbTldeQqHyZcpOSwUjuv6HkScRFkzoXmGr84t3_HTL4vblR0SZDzGsmFmcnB/s400/DSC05239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5263074766250463410" /><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">okay, so this is a great recipe out of a cookbook i love... it is called the most decadent diet ever! by devin alexander (it isn't really a diet book, but just healthy recipes). all of the recipes in here are foods you would love to eat.... </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">ingredients: </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1 recipe bruschetta topping (recipe follows)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">4 4.5 oz chicken breasts, boneless, skinless, visible fat removed</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1 tsp EVOO</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1.5 tsp fresh garlic</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Salt and Pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Prepare Bruschetta topping</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Preheat Grill to High</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Place the chicken breasts between two sheets of plastic wrap or wax paper on a flat work </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"> </span></span><span class="Apple-style-span" style="color: rgb(51, 0, 51);">surface and hammer them out with a meat mallet for more even cooking (i didn't do this)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Transfer chicken to a medium bowl. add olive oil and garlic. mix until well combined. Season </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"> </span></span><span class="Apple-style-span" style="color: rgb(51, 0, 51);">generously with s & p to taste.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Place chicken side by side on the grill. Turn heat to medium, if possible. Grill 3-5 minutes per side or until no longer pink in the middle. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Transfer to plates and use 1/4 of bruschetta topping on each chicken breast. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Bruschetta Topping Recipe: </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1 1/3 c seeded and finely chopped Roma tomatoes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1 tsp finely slivered fresh basil leaves (i just used dry until it looked right)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1 Tbsp EVOO</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">1.5 tsp garlic (i definitely used more than this but we are garlic lovers)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">.5 tsp sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">.25 tsp salt </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">black pepper to taste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">just put all the ingredients into a smaller tupperware and refrigerate for at least 2 hrs. serve cold or room temp. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Notes: This is a VERY easy, VERY healthy recipe. The only thing you have to do that takes any brain power is make the bruschetta topping 2 hours ahead. You could easily make it when you make breakfast (that is what i did). The bruschetta topping was a total party in my mouth. As a matter of fact i would probably double the recipe just so i could have more tomatoes, but that is just me! it is the same as you get in a restaurant so you could also use the topping for bruschetta with bread or as a pasta topping with angel hair! yum, yum! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Total prep time: <15></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Total cook time: <15></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">We ate this with a side of mixed veggies, but would be great with pasta, etc. The pictures didn't turn out that great, but it tasted MUCH better than it looked! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Serves 4! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">Nutritional Info: </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">199 calories</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">30g protein </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">4g carbohydrates</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">6g fat (1g sat fat)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">74mg cholesterol </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">232 mg sodium</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXR6DLBxWYOvRB_Bl6r0oOBocG1U_4-ZsjZC7FggE-KrQkpkFp84SLefEkowOl4AYugIqhW-GEhYJX-3CY8jUjYnQaIcvoMqc5zEM0bv7T1OlVfdU4qxxCSRaDM_CoT9Ta8XcK-YlpVYPV/s400/DSC05242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5263074769940291778" /><br /></div></div>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com1tag:blogger.com,1999:blog-7722141956729733003.post-9720732369715054522008-10-29T22:18:00.000-07:002008-10-30T15:15:35.202-07:00pumpkin chocolate chip cookies<a href="http://farm3.static.flickr.com/2313/2045766236_a7d8514ad8_b.jpg"><img style="WIDTH: 1024px; CURSOR: hand; HEIGHT: 683px" alt="" src="http://farm3.static.flickr.com/2313/2045766236_a7d8514ad8_b.jpg" border="0" /></a><br /><div>ok, so i know one of the rules is to post a picture along with the recipe, but i took like 27 pictures of these and i could not for the life of me get them to turn out looking tasty so i gave up. but this is quite possibly my favorite cookie of all time. every year i can't wait for fall to come around so i have a legitimate excuse to make them. this recipe makes a ton so i usually half it if i'm just making them for my husband and i, or i'll make the whole batch and give them to visiting teaching sisters, home teachers, neighbors, etc. these are super soft super yummy cookies that are perfect with a glass of cold milk. if you're on a diet, these probably aren't the best...ps. are we supposed to be healthy on this blog??? well oh well here goes.</div><br /><div>pumpkin chocolate chip cookies</div><div> </div><div>2 c. shortening</div><div>2 c. white sugar</div><div>1 16 0z. can pumpkin puree</div><div>1 tsp. vanilla</div><div>2 eggs</div><div>2 tsp. baking powder</div><div>1 tsp. baking soda</div><div>1/2 tsp. allspice {i usually use ground cloves here}</div><div>1 tsp. salt</div><div>4 c. flour</div><div>2 TBS cinnamon</div><div>1 tsp. nutmeg</div><div>1 pkg. milk chocolate chips</div><br /><div></div><div>cream shortening and sugar until light and fluffy. add pumpkin, egs and vanilla; beat well. stir together flour and spices and add to pumpkin mixture. fold in chocolate chips. spoon onto a greased cookie sheet and bake at 350 for 12-15 minutes.</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>stacehttp://www.blogger.com/profile/11608649901370853105noreply@blogger.com2tag:blogger.com,1999:blog-7722141956729733003.post-9507652942885136402008-10-28T20:03:00.000-07:002008-10-28T20:04:19.210-07:00Hellllooooo!<div align="center"><span style="font-family:trebuchet ms;">Sounds so fun! I am excited to start blogging! :)</span></div><div align="center"><span style="font-family:Trebuchet MS;">Welp....see you later!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7722141956729733003.post-86768513665108094542008-10-28T10:33:00.000-07:002008-10-28T12:50:14.561-07:00welcome!!!<span style="color: rgb(102, 51, 102);font-size:130%;" ><span style="font-family: georgia;">i am still trying to set the blog up so it works well. if i come across some cute free scrap booking paper i will make a different layout, but for now this is probably fine :)</span><br /><br /><span style="font-family: georgia;">okay, i was thinking of a few "rules" for the blog... </span><br /><br /><br /><span style="font-family: georgia;">*post as frequently or infrequently as you like</span><br /><span style="font-family: georgia;">*please only post recipes you have actually made yourself</span><br /><span style="font-family: georgia;">*try to include the following info: </span><br /><span style="font-family: georgia;"> + picture (or multiple if you are feeling like an overachiever)</span><br /><span style="font-family: georgia;"> + labels (i.e. dessert, soup, salad, vegetarian, etc) </span><br /><span style="font-family: georgia;"> + nutritional info (if you have it)</span><br /><span style="font-family: georgia;"> + actual prep time/actual cook time </span><br /><span style="font-family: georgia;">*use whatever font/size/etc you want! make your posts your own! </span><br /><span style="font-family: georgia;">*if you are just reading the blog (not contributing) please comment on any recipes you have made from it, tell us how it went, any variations, etc! </span><br /><br /><span style="font-family: georgia;">i think that is all, i just think that the more info and things we can get the better the blog will be. Plus it will be more organized and easy to sift through later when you are looking for a recipe to cook! </span><br /><br /><span style="font-family: georgia;">Also, if you haven't yet received an invite from me to join as an author, i probably don't have your email, so email me and i will add you! kaitlyn.holman@yahoo.com</span><br /><br /><span style="font-family: georgia;">Thanks!</span></span><span style="color: rgb(102, 51, 102);"> </span>kaitlynhttp://www.blogger.com/profile/13397191758293455814noreply@blogger.com0