tag:blogger.com,1999:blog-46729380241776523182024-02-19T23:45:04.619-05:00Join us, pull up a chairJust a little blog about cooking and baking.Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.comBlogger603125tag:blogger.com,1999:blog-4672938024177652318.post-47574899653489277842014-12-30T18:28:00.000-05:002014-12-30T18:28:00.859-05:00Moving....I've moved to <a href="http://www.joinuspullupachair.com/">www.joinuspullupachair.com</a>. Come find me there!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-23618213845108445302014-12-16T18:10:00.001-05:002014-12-16T18:10:06.458-05:00White Bean, Kale & Sausage SoupI can't tell you the last time we've seen the sun here in PA. It's really depressing and makes me want to make hearty soups and stews...and this recipe will not disappoint. It's a super easy recipe to make and takes less than 30 minutes to make. Perfect for dinner during the week!<br />
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This soup was a winner for everyone....no complaints except from Cooper who picked out the beans and threw them across our dining room. He's been quite the little troublemaker lately! Dinner is usually hit or miss...there's no in between. I know he's figuring out what he can get away with, but any times on how to deal with a picky toddler, I'll take them!<br />
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1-2 Tbsp extra virgin olive oil<br />
12 ounces smoked turkey sausage, cut into 1/4 inch thick slices<br />
5 garlic cloves, minced<br />
6 cups chicken stock<br />
8 ounces kale, stems removed and finely chopped<br />
1/2 tsp garlic powder<br />
4 - 15 oz cans of Cannellini beans, drained and rinsed<br />
couple dashes of hot sauce<br />
salt and fresh ground pepper<br />
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In a Dutch oven, heat one tablespoon of olive oil over medium heat and add the sausage. Brown both sides, approximately 5 to 7 minutes. Transfer the browned sausage to a paper towel lined plate. Add the remaining tablespoon of oil and cook the minced garlic for one minute. Pour in 4 cups of chicken stock into the pot and add in the kale, and garlic powder. Bring to a boil and then reduce heat to low. Cover and simmer for about 5 minutes.<br />
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Using a hand immersion blender, puree a third of cannellini beans with 1 cup of the stock. When the kale is tender, add in the remaining whole beans, pureed beans, sausage and the remaining 1 cup of stock. Season with hot sauce, salt and pepper to taste. Stir together and allow to simmer until the soup is heated through. Scoop out into bowls and serve with a hunk of crusty bread.<br />
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<i>Source: <a href="http://www.fivehearthome.com/" target="_blank">Five Heart Home</a></i>Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-19728147723516732502014-12-15T12:00:00.000-05:002014-12-15T12:00:01.607-05:00Cranberry Vanilla Shortbread Cookies<a href="http://www.fbcookieswap.com/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2014" border="0" src="http://www.fbcookieswap.com/images/fbcookieswap2014_badge.png" height="175" width="200" /></a>This is my second year participating in the <a href="http://www.fbcookieswap.com/" target="_blank">Great Food Blogger Cookie Swap</a>. It's so much fun and I love that we partner with <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids Cancer</a> to help support this amazing non-profit!<br />
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Once you've signed up to participate in the swap, you're assigned three other food bloggers and send each one a dozen cookies. Then you get three dozen cookies in the mail! My kids were loving this and came home each day waiting for our swap cookies to arrive. The one requirement is that we're to make a cookie that is new to us. I searched high and low and found a recipe for pistachio shortbread cookies. Well...after seeing the price of pistachios (holy sticker shock!) I decided to take the base recipe and make a few modifications to use common ingredients that I always have in my pantry - dried cranberries and ground vanilla beans.<br />
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These cookies are easy to make and modify to whatever flavor you want! They would be great with fresh orange zest or lemon zest instead of the vanilla....the possibilities are endless!<br />
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2 sticks unsalted butter, softened at room temperature<br />
1/2 cup sugar<br />
1 tsp vanilla extract<br />
1 3/4 cup flour<br />
1/4 cup cornstarch<br />
1 cup dried cranberries<br />
1/4 tsp ground vanilla bean<br />
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In a bowl of a stand mixer, cream together the butter and sugar until fluffy and light. Add in the vanilla extract and mix. In a small bowl, whisk together the flour, cornstarch and ground vanilla bean. Slowly mix in the dry ingredients with the butter-sugar mixture until a dough forms. Stir in the cranberries by hand.<br />
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On a foot long piece of plastic wrap, form the dough into a log about 9 to 10 inches long, about 2.5 inches thick. Wrap the dough and place in the refrigerator for at least three hours, preferably overnight.<br />
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When you're ready to bake the cookies, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Slice the dough with a serrated knife 1/4 to 1/3 inch thick and place on the prepared baking sheets. Bake for 10-15 minutes depending on the thickness of your cookies. Allow to cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.<br />
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After packaging up the cookies, I sent a dozen off to:<br />
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<a href="http://www.azestybite.com/" target="_blank">A Zesty Bite</a><br />
<a href="http://www.dangthatsdelicious.com/" target="_blank">Dang that's Delicious </a><br />
<a href="http://cookingwithcurls.com/" target="_blank">Cooking with Curls</a><br />
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I received cookies from the following bloggers:<br />
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<a href="http://thefreshmancook.blogspot.com/" target="_blank">The Freshman Cook </a>sent me the cutest Gingerbread Men. The kids gobbled them up!<br />
Susan from <a href="http://www.alessprocessedlife.com/" target="_blank">A Less Processed Life</a> sent delicious Billionaire Bars..I devoured these!<br />
<a href="http://thetoastedsprinkle.com/" target="_blank">The Toasted Sprinkle</a> sent a dozen Cris Kringle cookies. My husband loved these!<br />
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<i><span style="font-size: x-small;">Shortbread cookie recipe slightly adapted from <a href="http://www.theviewfromthegreatisland.com/" target="_blank">The View From the Great Island</a></span></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-18775374680871807462014-12-15T00:00:00.000-05:002014-12-15T00:00:08.474-05:00Biscoff Blossoms - SRC Cookie CarnivalI know you're confused why I'm sharing another <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> post this month, but we decided it would be fun to do a cookie carnival. Just like regular reveal days for the SRC, I received an assignment, but this time I had to pick only a cookie recipe from <a href="http://www.fantasticalsharing.com/" target="_blank">Fantastical Sharing</a>.<br />
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Sarah runs the SRC, along with her blog, her two (soon to be three) kids and everything else that comes with life as a military wife. Sarah and I both started our blogs the same way - sharing our recipes with friends and family and tackling the continuously growing pile of recipes we've been saving. Definitely check out all the recipes Sarah has posted - you'll get so many great ideas for new meals to make.<br />
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So after looking through cookie recipes, I decided on the traditional <a href="http://www.fantasticalsharing.com/2012/12/cookie-week-peanut-butter-blossoms.html" target="_blank">peanut butter blossoms</a>, but with a twist. The only reason there's a little twist is because we're almost out of peanut butter (which is a tragedy if that happens!), so I made a substitution and used Biscoff.<br />
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1/2 cup shortening</div>
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1/2 cup Biscoff cookie spread</div>
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3/4 cup sugar</div>
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1/2 cup brown sugar</div>
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1 tsp baking powder</div>
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1/8 tsp baking soda</div>
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1 egg</div>
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2 Tbsp milk</div>
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1 tsp vanilla</div>
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1 3/4 cup flour</div>
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Hershey kisses</div>
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Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside. In a small bowl, place 1/4 cup sugar. </div>
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In the bowl of a stand mixer, cream together the shortening and Biscoff. Add in the remaining 1/2 cup sugar, brown sugar, baking powder, and baking soda, Mix well and then add in the egg, milk and vanilla. Slowly mix in the flour until the batter forms. </div>
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Using a tablespoon scoop, scoop out small balls of dough. Roll the dough into the 1/4 cup sugar and place 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies are lightly golden brown. Remove the oven and immediately place an unwrapped Hershey kiss in the center of the cookie. Transfer the cookies to a wire rack to completely cool. </div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-24657001704130873832014-12-08T00:00:00.000-05:002014-12-08T00:00:03.917-05:00Holiday Pomegrante Lime Spritzer - Secret Recipe ClubWelcome to December's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>! I can't believe this is the last reveal for my group this year. 2014 has flown by! This month my assignment was <a href="http://www.thehinzadventures.com/" target="_blank">Learning Patience</a>. I've been following Corey's adventures for some time since we've been in the same group for SRC. One thing I love about Corey's blog is I live vicariously through her travels around Trinidad and now London - it gives me a little sneak peek into life in another country. London is one of the places I want to visit one day.<br />
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Today's a big day for me. I start my new job! I'm a little nervous leaving a more than 12 year career in electrical engineer, but I'm excited to take my marketing experience to help build a local company's brand. To celebrate this weekend, I decided to make Corey's recipe for <a href="http://www.thehinzadventures.com/2012/11/30/holiday-pomegranate-lime-spritzer/" target="_blank">holiday pomegrante lime spritzer</a>. It was easy to make and so light and refreshing. I also wanted to test the recipe for a holiday open house I'm hosting for my business next Sunday. I think all my guests will love it!<br />
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4 oz white wine (I used Yellow Tail Pinot Grigio)</div>
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lime wedge</div>
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2 Tbsp pomegrante arils</div>
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2 oz sparkling water</div>
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In a glass, muddle the pomegranate ariles with the back of a wooden spoon. Add in the wine, sparkling water and squeeze in the lemon. Add a few ice cubes and drink up! </div>
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This recipe was easy to make, it's a little longer than I would usually spend on dinner during the week but I'm currently off a couple days before starting my new job on Monday, so I had some extra time. My kids both gobbled it up and my husband raved about it. Success! I prefer cocktail sauce with my fish cakes, while my husband likes tartar sauce - they're both great regardless of which on you prefer! </div>
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1.5 pounds haddock fillets, skin removed</div>
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1 1/2 - 2 cups breadcrumbs (I used a mix of Italian style and plain panko)</div>
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1/4 cup fresh parsley, finely chopped</div>
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2 eggs</div>
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3/4 Tbsp dried basil</div>
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1/2 tsp smoked paprika</div>
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salt and fresh ground pepper to taste</div>
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Chop the fish into two inch chunks and pulse in a food processor until the fish is broken down into smaller pieces. Transfer the pureed fish into a bowl and add the remaining ingredients. Mix until combined. </div>
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In the bottom of a Dutch oven, heat about a tablespoon of canola oil over medium-high heat. While the oil is heating, use a ice cream scoop to make small fish cakes. Flatten slightly before carefully placing in the hot pan. Allow to cakes to cook on one side for 5 minutes and then flip over to cook for an additional five minutes. Once cooked, removed from the pan and place on a paper-towel lined plate. Repeat with the remaining mixture and add additional oil if necessary. </div>
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<i>Adapted from: <a href="http://www.tastykitchen.com/" target="_blank">Tasty Kitchen</a></i></div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-83013419113681539662014-12-04T07:12:00.001-05:002014-12-04T07:12:25.473-05:00Oatmeal Lace Cookies #FilltheCookieJarThis month's Fill the Cookie Jar group is all about Christmas cookies! I had a hard time picking a cookie for this month's theme. I've been making a lot of cookies recently and running out of ideas, so off to Pinterest I went. I did a generic search for Christmas cookies and found a recipe for oatmeal lace cookies. This was a new recipe for me and have never seen them before.<br />
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The recipe was super simple and it made the most delicious crispy, chewy cookies! They're also buttery, sweet and reminded me of caramel. I sent the majority of them with my husband to work... they would be dangerous if they were left at home with me all day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcaT-ehA3k-rypFBh4e1FQLQlyzp3_t4Ffoev7Z9IuHW_YFx2nvINUl82re2pa4zDLkwxB1iBetwPyd060QThiXQKs78HpgOvQc5jkSIOR5qOq3dR0e9w1EOKdsds-93EgSRhc1jJvww/s1600/OatmealLaceCookies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcaT-ehA3k-rypFBh4e1FQLQlyzp3_t4Ffoev7Z9IuHW_YFx2nvINUl82re2pa4zDLkwxB1iBetwPyd060QThiXQKs78HpgOvQc5jkSIOR5qOq3dR0e9w1EOKdsds-93EgSRhc1jJvww/s1600/OatmealLaceCookies.png" height="266" width="400" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
2 sticks unsalted butter, softened at room temperature</div>
<div>
2 1/4 cups light brown sugar, packed</div>
<div>
2 1/4 cups rolled oats</div>
<div>
3 Tbsp flour</div>
<div>
1 egg, lightly beaten</div>
<div>
1 tsp salt</div>
<div>
1 tsp vanilla</div>
<div>
<br /></div>
<div>
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. </div>
<div>
<br /></div>
<div>
In a medium sauce pan, melt the butter and brown sugar over medium heat. Stir the mixture together often until its combined and smooth. Turn off heat and add in the remaining ingredients. </div>
<div>
<br /></div>
<div>
Scoop the batter out by teaspoons onto the prepared baking sheets. Leave two inches between cookies and they will spread. Bake for 5 to 7 minutes until they're golden brown. </div>
<div>
<br /></div>
<div>
Remove from oven and allow to cool for 1 minute on the baking sheet. Transfer to a cooling rack to cool completely. Store in an airtight container. </div>
<div>
<br /></div>
<div>
<i>Source: <a href="http://addapinch.com/" target="_blank">Add a Pinch</a> </i><br />
<i><br /></i></div>
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<br />
2 cups whole wheat white flour<br />
1 Tbsp baking powder<br />
1 1/2 tsp salt<br />
1 1/4 cup creamy peanut butter<br />
1 1/2 cups mini chocolate chips<br />
1 cup milk<br />
2/3 cup sugar<br />
1/3 cup coconut oil, melted<br />
2 eggs<br />
1 tsp vanilla<br />
<br />
Preheat oven to 375 degrees. Line two baking tins with paper liners and set aside.<br />
<br />
In a large bowl combine the flour, baking powder and salt. Add in the remaining ingredients and mix until just combined. Fill the prepared muffin cups 3/4 full.<br />
<br />
Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Remove from tin and place on a cooling rack to completely cool.<br />
<br />
<i>Source: <a href="http://thefrugalgirls.com/" target="_blank">The Frugal Girls</a></i>Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-1187206977270907642014-11-25T17:30:00.000-05:002014-11-25T17:30:01.807-05:00Tuscan Style Turkey Breast I have never made a turkey before and thought it might be a good idea to try cooking a turkey breast first to see how I did. I know it's not too different than a chicken...just a longer cooking time. I found a great recipe to make a turkey breast in the slow cooker. Score! Throw a few ingredients into the slow cooker, turn it on and let it go.<br />
<br />
This was the most moist turkey I've had in a long time...no need for gravy! The flavors of lemon and rosemary were subtle, but added a nice flavor. We had half of it one night for dinner and then I made a delicious soup with the leftovers. I'll be sharing the recipe later this week. <br />
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<br />
1 large turkey breast, bone-in<br />
1 head of garlic, cut in half<br />
1 medium onion, quartered<br />
2 lemons, cut in half<br />
3 sprigs of rosemary<br />
1/2 tsp salt<br />
2 tsp dried thyme<br />
fresh ground pepper<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp smoked paprika<br />
1 Tbsp extra virgin olive oil<br />
<br />
In the bottom of a large slow cooker, add the garlic, 3 lemon halves and onions. Place the turkey breast on top and add the sprigs of rosemary instead the cavity of the turkey.<br />
<br />
Sprinkle the salt, thyme, garlic powder, onion powder, paprika over the top of the turkey. Slowly spoon the olive oil and squeeze the remaining lemon over the spiced turkey. Cook on low for 7 to 8 hours until completely cooked through.<br />
<br />
Remove from the slow cooker and allow to cool before slicing. Serve with your favorite side dishes.<br />
<br />
<i>Source: <a href="http://innocentdelight.com/" target="_blank">Innocent Delight </a></i><br />
<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-10802220903646458202014-11-23T19:46:00.001-05:002014-11-23T19:46:48.087-05:00Lentil Beef StewHow is this week Thanksgiving already? Where did November go? I thought things would slow down since Madeline's cheer season ended earlier this month, but somehow we just filled the rest of the month with other things to do. Granted, I do enjoy having my Monday and Wednesday nights and Saturday mornings free...I'm missing hanging out and chatting with the other cheer moms.<br />
<br />
I haven't made beef stew in so long and with the cold snap we had last week, I knew it was time to find a new recipe. This was a super simple recipe and made just enough for dinner and one extra serving for leftovers the next day. I loved the addition of lentils, something different than traditional beef stew.<br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 Tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 lb beef cubes<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 cups red wine<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 onion, quartered <o:p></o:p></div>
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2 carrots, cut into large, 1" chunks<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup mushrooms, quarters<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup lentils<o:p></o:p></div>
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1 Tbsp honey<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
salt<o:p></o:p></div>
fresh ground pepper<br />
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<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal">
Season beef cubes with salt and fresh ground pepper. Heat
the olive oil over medium-high heat in a Dutch Oven. Add the beef cubes and
allow to brown on all sides. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal">
Add the red wine and water to the pot and scrape the bottom
of the pot. Add the chopped vegetables and lentils and season with salt and
pepper to taste. Allow the stew to simmer on low for 1 ½ to 2 hours until the
meat is fork tender and the lentils are fully cooked. Serve with crusty bread
or a green salad. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Source: <a href="http://metzingaround.blogspot.com/" target="_blank">Still Metzing Around </a></i></div>
Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-73197954450954840242014-11-18T17:00:00.000-05:002014-11-18T17:00:00.663-05:00Wild Rice Butternut Squash SaladAre you planning your menu for Thanksgiving? It looks like I'm hosting Thanksgiving for the first time this year, so I'm excited to try a few new recipes in addition to our family favorites. This is one of the dishes I'm planning to make. It's refreshing and the flavors scream fall. Both my husband and I loved it, the kids weren't sold on it, but I'm going to make it anyway.<br />
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Do you experiment with new dishes for holidays or stick with your family favorites? Share your Thanksgiving sides with me! I'm always looking for new ideas.<br />
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<br />
2 1/2 cups peeled and finely chopped butternut squash<br />
1 1/2 Tbsp olive oil<br />
salt & fresh ground pepper<br />
2 1/2 cups thinly sliced kale, lightly massaged<br />
1/2 cup dried cranberries<br />
1/4 cup thinly sliced fresh basil<br />
3 cups cooked wild rice, warm<br />
<br />
Dressing:<br />
1/4 cup extra virgin olive oil<br />
2 Tbsp pure maple syrup<br />
2 Tbsp balsamic vinegar<br />
1/2 tsp sea salt<br />
1/2 tsp black pepper<br />
1/2 Tbsp chopped fresh rosemary<br />
1 garlic clove, minced<br />
<br />
Preheat oven to 400 degrees. Coat the cubed butternut squash with the olive oil and spread over a baking sheet. Season with salt and pepper. Roast for approximately 25 minutes until the squash is fork tender.<br />
<br />
While the squash is roasting, combine all the dressing ingredients together and mix with an immersion blender.<br />
<br />
In a bowl, combine the kale, cranberries and basil. Toss in the warm rice and roasted squash to slightly wilt the kale. Pour the dressing over the salad and toss to combine. Season with salt and pepper if needed. This salad should be served at room temperature.<br />
<br />
<i>Source: <a href="http://www.heartbeetkitchen.com/" target="_blank">Heart Beet Kitchen</a> </i><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-54402784905517130702014-11-16T20:33:00.000-05:002014-11-16T20:33:22.211-05:00Pumpkin Pie Overnight OatsI'm always looking for different recipes to make for breakfast, especially ones my daughter will eat before school. She loves her carbs and is always hungry, so anytime I can add in a little protein to her breakfast, I know she'll be good. Plus, she's not a milk drinker anymore, so these little jars of overnight oats give a good amount of calcium each morning. She has become pickier over the last couple of months....I wonder if taste buds really do change as we age? <div>
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<div>
I had some leftover pureed pumpkin and thought it would great to make a pumpkin pie flavored overnight oats. It was so good!! I topped mine with some chopped walnuts and loved the bit of crunch they added. I'll definitely be making these again this week. </div>
<div>
<br /></div>
<div>
1/2 cup rolled oats</div>
<div>
1/2 cup vanilla unsweetened almond milk</div>
<div>
2-3 Tbsp pumpkin puree</div>
<div>
1/2 cup vanilla nonfat Greek yogurt</div>
<div>
splash of vanilla extract</div>
<div>
splash of pure maple syrup</div>
<div>
1/2 tsp pumpkin pie spice</div>
<div>
<br /></div>
<div>
In a mason jar, mix together all the ingredients, Refrigerate overnight. Top with your favorite nuts and enjoy!</div>
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<br /></div>
<div>
<i>Source: <a href="http://www.apumpkinandaprincess.com/" target="_blank">A Pumpkin and a Princess</a></i></div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-2525772058713921682014-11-10T00:00:00.000-05:002014-11-10T00:00:01.061-05:00Almond Crusted Chicken Bites - The Secret Recipe ClubIt's time for my reveal for this month's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>! This month, I was assigned <a href="http://sidsseapalmcooking.blogspot.com/" target="_blank">Sid's Sea Palm Cooking</a>. I was Sid's assignment a couple months ago (she made my recipe for crispy edamame) and was impressed with how many dinner parties she throws! I would love to drop in for one of her tapas nights! I was inspired by tapas and chose her recipe for <a href="http://sidsseapalmcooking.blogspot.com/2013/12/almond-chicken-fingers.html" target="_blank">Almond Chicken Fingers</a>. I cut the chicken into bite-sized pieces instead of strips, and made them more kid-friendly. Both my kids gobbled them up...after dipping them in honey-mustard.<br />
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I have to apologize for my picture..darn daylight savings time!<br />
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<br /></div>
</div>
<div>
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces</div>
<div>
2 Tbsp unsalted butter, melted</div>
<div>
1/2 cup almond flour</div>
<div>
1/3 cup panko bread crumbs</div>
<div>
1/2 tsp smoked paprika</div>
<div>
1/4 tsp salt</div>
<div>
<br /></div>
<div>
Preheat oven to 500 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. </div>
<div>
<br /></div>
<div>
In a medium bowl, combine the almond flour, bread crumbs, paprika, and salt. Dip the chicken pieces into the melted butter and then coat with the dry mixture. Place on the rack and continue until all pieces have been coated. Bake for 10 to 12 minutes or until the chicken is completely cooked through. Serve with your favorite dipping sauce.<br />
</div>
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It's the first Thursday of November and that means time to Fill the Cookie Jar! Where did October go? I can't believe we're already six days into November and the holidays are right around the corner. This month's theme was Thanksgiving and I really struggled finding a recipe to make. I was originally thinking about something with cranberries, but after asking my husband for suggestions, he wanted something with pumpkin.<br />
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<br /></div>
<div>
I found an easy recipe to make pumpkin snickerdoodles. OMG...they're amazing. I'm trying to resist eating the rest of the container as I type this up. They're what you love about snickerdoodles - soft and full of cinnamon - but with a twist of pumpkin thrown in there. </div>
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<div>
2 3/4 cup whole wheat white flour</div>
<div>
2 tsp cream of tartar</div>
<div>
1 tsp baking soda</div>
<div>
1/2 tsp salt</div>
<div>
2 tsp pumpkin pie spice</div>
<div>
1 3/4 cup sugar, divided</div>
<div>
2 sticks unsalted butter, softened at room temperature</div>
<div>
1 egg</div>
<div>
3/4 cup pumpkin puree</div>
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2 tsp ground cinnamon</div>
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Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. </div>
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In a large bowl, mix together the flour, cream of tartar, baking soda, salt and 1 tsp pumpkin pie spice. Using a stand mixer, cream the butter and 1 1/2 cups of sugar until the mixture becomes light and fluffy. Mix in the egg at medium speed and then the pumpkin puree. Slowly add in the dry ingredients until the cookie batter comes together. </div>
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In a small bowl, combine the remaining 1/4 cup of sugar, 2 tsp of cinnamon and 1 tsp of pumpkin pie spice. Using a small scoop, roll 2 tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Place on the prepared cookie sheet and continue until all the dough has been rolled into balls. </div>
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Bake for 10 to 12 minutes until the cookies start to lightly brown but still look puffy. Allow the cookies to cool for 5 minutes on the pan and then transfer to a wire rack to cool completely. </div>
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<i>Source: <a href="http://www.bakedperfection.com/" target="_blank">Baked Perfection</a></i><br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-88344119008891377802014-11-05T00:00:00.000-05:002014-11-05T00:00:11.264-05:00Fall for Greek with Debbie Matenopoulos: Cookbook Review & Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Hrt9K_6htADJyHoFuroX2soFK4DF0MHeeT8B0zSlFD8adqag0C_dUcCBuGCaiJEwDL0PwE2NUJy55yPqJj40meOn-AVRsRd1Y3ByUOiN0L49l-hCgpjD9ALpLgNXvgA0yr9qvC_HFTE/s1600/ItsAllGreektoMe_BlogTour.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Hrt9K_6htADJyHoFuroX2soFK4DF0MHeeT8B0zSlFD8adqag0C_dUcCBuGCaiJEwDL0PwE2NUJy55yPqJj40meOn-AVRsRd1Y3ByUOiN0L49l-hCgpjD9ALpLgNXvgA0yr9qvC_HFTE/s1600/ItsAllGreektoMe_BlogTour.jpg" height="320" width="320" /></a></div>
I was asked to participate in a blog tour of Debbie Matenopoulos' new cookbook, <i>It's All Greek to Me, </i>and let me tell you, this cookbook is a winner! Plus you have a chance to win a copy for yourself at the end of this post!<br />
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Greek food is a little greek to me. Yes I know about gyros, though always pronounced it wrong and was taught to say it correctly by an owner of a Greek restaurant in Detroit while I was traveling a few years ago.<br />
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This cookbook is a great introduction for me to all the different types of food and the meanings behind them. Debbie shares more than 120 of her family's recipes, with a little twist to make them healthier and easier to prepare. I love how much family tradition went into this book; it's one of the reasons why I started my blog. Debbie says that her "favorite part about putting this cookbook together was gathering all of the recipes from my family and translating them into English. There is so much history in these recipes. It was very nostalgic. My mother gave me my grandmother’s hand written recipe books that were written in Greek along with her own. There were pages that were coming out that were obviously worn by the years of being referenced time and time again. I felt as if I was holding our most valuable family heirlooms in my hands. I feel very honored that my entire family was willing to share their treasured recipes with me and allow me to share them with the world."<br />
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After going through the cookbook, I chose the recipe for Kolokithopites (aka zucchini fritters). I have bags and bags of frozen, shredded zucchini waiting to be use and this was a great way to use it! I had to make a substitution when I made my fritters because I couldn't find brine-packed feta. The fritters turned out great and my husband I both loved them. One warning..be care when you're frying them. I had one stick and when I flipped it, some oil splashed up and hit my forehead...I'm ok!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe6DNgBmHKYAM50PIkDvsr0oGRfzjX5L2S3GFHULOBOQSZVBG_jGPatOWZIFmDht3JoZCnIXrNx8mEalBbvH7kw1aavP8qCuKoZX2iZw8u8ywzpP0i_Cqe4jFvLWBObMT1MFHO7fwPoc/s1600/zucchinifritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe6DNgBmHKYAM50PIkDvsr0oGRfzjX5L2S3GFHULOBOQSZVBG_jGPatOWZIFmDht3JoZCnIXrNx8mEalBbvH7kw1aavP8qCuKoZX2iZw8u8ywzpP0i_Cqe4jFvLWBObMT1MFHO7fwPoc/s1600/zucchinifritters.jpg" height="266" width="400" /></a></div>
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3 pounds medium zucchini, washed and stemmed<br />
1 teaspoon sea salt, divided<br />
1/2 cup plus 1 tablespoon all-purpose flour<br />
2 large eggs<br />
1/4 cup finely chopped fresh mint<br />
1/2 teaspoon freshly ground black pepper<br />
6 to 8 ounces brine-packed Greek feta (about 1 1/2 cups), crumbled small<br />
2 tablespoons finely grated kefalotiri or Parmesan cheese (optional)<br />
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Olive or vegetable oil for frying<br />
1 recipe Tzatziki (optional)<br />
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Preheat oven to 250 degrees.<br />
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Cut the zucchini in half down the center into half cylinders. With a small teaspoon or a grapefruit spoon, hollow out the zucchini skins by scooping out all the pulp, leaving about 1/8 inch of zucchini intact next to the skin. Leave the bottoms intact so that you are left with a “zucchini cup” that can be stuffed later.<br />
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Take care not to crack or puncture the skins. Cover the zucchini skins and reserve in the refrigerator to make Kolokithakia Gemista me Kima. Transfer the pulp to the bowl of a food processor or high-performance blender and pulse a few times to chop finely. Place the finely chopped zucchini pulp into a colander and toss with 1/2 teaspoon of the salt.<br />
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Cover the zucchini with a plate and put a weight on top (such as a large can of tomatoes). Drain for 10 minutes, briefly rinse, then squeeze as much moisture as possible from the pulp with impeccably clean hands.<br />
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Whisk the flour, eggs, mint, remaining 1/2 teaspoon of salt, and pepper in a large mixing bowl until<br />
smooth. Gently fold the drained zucchini pulp into the flour mixture along with the feta and kefalotiri or Parmesan cheese (if using). Stir until the mixture resembles a thick batter.<br />
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In a deep skillet or Dutch oven set over medium heat, heat about 1/2 inch of the oil until it shimmers. Working in batches if necessary to prevent overcrowding, scoop out heaping tablespoons of<br />
the batter and carefully drop into the oil. The fritters will naturally flatten out. Cook for 3 to 5 minutes per side, until golden brown, flipping them over carefully, just as you would a pancake. Remove the fritters from the oil and drain on a large, oven-safe plate lined with paper towels. Keep fritters warm in the preheated oven as you continue to fry the remaining fritters in batches. Serve plain or with Tzatziki.<br />
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Now here's your chance to win your own copy of Debbie's cookbook!<br />
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/8f600a941/" id="rc-8f600a941" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//widget.rafflecopter.com/load.js"></script>Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-48779168902215639102014-11-01T08:00:00.000-04:002014-11-01T08:00:10.300-04:00Puff Pastry Apple StrudelI'm so disappointed we didn't get a chance to go apple picking this year. We've been busy most weekends and I wanted to go last weekend, but the orchard that we go to was picking everything they could before we had the first frost. I guess I'll just have to buy a large basket to make applesauce for the kids.<br />
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I did have a couple apples laying around that needed to be used up. I looked through some of my many cookbooks and found this recipe for an apple strudel using puff pastry. Genius! That's so much easier than phyllo dough, which I'm not a fan of. This strudel was so simple to make and took no time at all! It was also devoured in no time at all too! I share a couple slices with some friends who saw me sneak peek it on <a href="http://www.facebook.com/JoinUsPullUpAChair" target="_blank">Facebook</a>. I have another piece of frozen pastry and I know I'll be making it again once I get more apples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBfKlktEYsGm-anandpstZyjibV0yGorAa__ub00U7pe-MYVDE_f3Q94R0KQJ27Cc4K9ulfKt3IskuHA6DPDW7NitJCLwW64d5Zhn8_LLYy8tOYIVooiY9_8GtE5I8StKdMkv_LnEzaM/s1600/applestrudel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBfKlktEYsGm-anandpstZyjibV0yGorAa__ub00U7pe-MYVDE_f3Q94R0KQJ27Cc4K9ulfKt3IskuHA6DPDW7NitJCLwW64d5Zhn8_LLYy8tOYIVooiY9_8GtE5I8StKdMkv_LnEzaM/s1600/applestrudel.jpg" height="266" width="400" /></a></div>
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1 sheet of frozen puff pastry, thawed<br />
1/2 cup sugar<br />
1 tsp grated lemon zest<br />
1 pound apples, peeled, quartered and thinly sliced<br />
1 tsp cinnamon<br />
2 Tbsp fresh lemon juice<br />
4 Tbsp unsalted butter, melted<br />
1/3 cup panko bread crumbs<br />
1 Tbsp sugar<br />
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Roll out the puff pastry on a lightly floured surface into a 13x13 inch square.<br />
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In a large bowl, combine the sugar and lemon zest. Add in the sliced apples, lemon juice and cinnamon, combine. Brush the pastry with 3 tablespoons of melted butter and top with the bread crumbs. Leave a 2 inch border around the edge. Next spread the apple mixture over the bread crumbs.<br />
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Fold the long sides of the dough over the filling and start to roll from the short side. Seal the edge and place edge down on the baking sheet. Brush with remaining butter and sprinkle with sugar. Cut four slits into the top to let steam escape.<br />
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Bake for 40 minutes or until the top is golden brown. Allow to cool to room temperature before slicing.<br />
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<i>Source: The Beekman 1802 Heirloom Dessert Cookbook</i><br />
<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-6306982468660571652014-10-26T20:52:00.000-04:002014-10-26T20:52:17.487-04:00Stuffed Pepper SoupI've been on a little bit of a soup kick lately and here's my newest creation - Stuffed Pepper Soup. I picked a bunch of peppers and wanted to make stuffed peppers. Unfortunately, they were little peppers and wouldn't have been good for stuffing, so I decided to make a stuffed pepper soup instead. <div>
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I threw this soup together and it was so good! It took way less time to make than stuffed peppers and I did it all in one pot, except for the rice. It's great for a quick dinner during the week. It made about 10-12 servings which was perfect for leftovers and lunches. I'm looking forward to making it again!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7uKJnX9YUnnYQ8tGvfrAnH6cMm44D_X365AUPgg1myAcs5XiwjvpSh9axBy6JMHcBVcBnH-2kQAZKXDmUm-BGexA_UbYaqGpsyViR1eSuGDHWVsB0czlNEmU9L0Ff9jUbOQcBt6E5c0/s1600/stuffedpeppersoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7uKJnX9YUnnYQ8tGvfrAnH6cMm44D_X365AUPgg1myAcs5XiwjvpSh9axBy6JMHcBVcBnH-2kQAZKXDmUm-BGexA_UbYaqGpsyViR1eSuGDHWVsB0czlNEmU9L0Ff9jUbOQcBt6E5c0/s1600/stuffedpeppersoup.jpg" height="266" width="400" /></a></div>
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1 lb ground turkey</div>
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2-3 medium green peppers, seeded and cut into chunks</div>
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1 garlic clove, minced</div>
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28 oz can of fire roasted tomatoes</div>
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1 qt chicken stock </div>
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1/2 tsp oregano</div>
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salt </div>
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fresh ground peppers</div>
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brown rice </div>
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In a large pot, brown the meat and drain off any grease. I used ground turkey that was pretty lean, so I didn't have too much grease to drain. Add in the garlic clove, green peppers, tomatoes and chicken stock. Stir and bring to a boil. Reduce heat and allow to simmer until the peppers are tender. Season with salt and fresh ground pepper to your taste and add in the oregano. </div>
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While the soup is simmering, cook the brown rice according to the package. I made 4 servings for rice and it was the perfect amount I needed for the soup. To serve, place a spoonful of rice in the center of a bowl. Spoon the soup over top of it and serve to distribute the rice. Serve with a slice of crusty bread. </div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-79301574129049556422014-10-21T20:21:00.000-04:002014-10-21T20:21:05.309-04:00Chocolate CupcakesMadeline is cheering again this year and each week different parents are asked to bring in a snack and drink. A couple weeks ago it was my turn and it also happened to be on the of coach's birthday, so I thought cupcakes were the perfect treat after the game. Now I usually would have just made a regular cupcake recipe, but one of the girls has an egg allergy. I didn't want to exclude her from the group, so I searched for a new recipe. The recipe I found that reminded me of the cake in my <a href="http://joinuspullupachair.blogspot.com/2009/09/black-bottom-cupcakes.html" target="_blank">black bottom cupcake</a> recipe. I made a few tweaks to the recipe based on some of the reviews and I think they turned out really good.<br />
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They were super moist and all the girls thought they were delicious! I made sure to use my expensive unsweetened cocoa powder and coffee to make sure the chocolate flavor was intense. I topped them with a simple butter cream frosting and sprinkled a little bit of red sugar sprinkles on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWHoUuw19ofFUJJDqbi4gRkIH1aJw_wBn0un8xxuGpkhFryVke70jWpKQFE-JZKIGTS2yjHmqOH4EE8GKxQLZ9t0SauI4_idYoIG4Lx6_qcXetvO_D6ZOecFQnbiF9jbzU92ScjCbfoY/s1600/chocolatecupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWHoUuw19ofFUJJDqbi4gRkIH1aJw_wBn0un8xxuGpkhFryVke70jWpKQFE-JZKIGTS2yjHmqOH4EE8GKxQLZ9t0SauI4_idYoIG4Lx6_qcXetvO_D6ZOecFQnbiF9jbzU92ScjCbfoY/s1600/chocolatecupcakes.jpg" height="266" width="400" /></a></div>
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3 cups flour<br />
2 cups sugar<br />
1 tsp salt<br />
2 tsp baking soda<br />
1/2 cup unsweetened cocoa powder<br />
3/4 cup canola oil (I am going to cut this back to 2/3 cup next time I make it)<br />
2 Tbsp distilled white vinegar<br />
2 tsp vanilla extract<br />
1 cup cold water<br />
1 cup cold coffee<br />
1/2 bag of chocolate chips<br />
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Preheat oven to 350 degrees. Line two muffin tins with paper liners and set aside.<br />
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In a large bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Make three wells in the dry mixture and add the oil into one, vinegar into the second and vanilla into the third. Pour the cold water and coffee over the entire mixture and stir well until just combined. Stir in the chocolate chips.<br />
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Divide the batter for 24 cupcakes, filled 3/4 way. Bake for 22 to 25 minutes until a toothpick inserted in the middle of one cupcake comes out clean. Remove from muffin tins and allow to completely cool on a wire rack. Frost with your favorite icing.<br />
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<i>Adapted from <a href="http://www.allrecipes.com/" target="_blank">allrecipes.com </a></i>Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-70659469344028219582014-10-15T07:30:00.000-04:002014-10-15T07:36:53.912-04:00Bacon Wrapped Stuffed JalapenosI'm sad the summer growing season is coming to an end with a bumper crop of peppers. My peppers didn't do great all summer, but now that it's cooler and I've pulled out the tomato plants out of the garden, my peppers are doing phenomenal! I picked about two dozen jalapenos, a dozen green peppers and 6 poblano peppers the other day. I've been in the mood for stuffed jalapenos and had all the ingredients in the fridge along with half a package of bacon. Another perfect opportunity to spend some time in the kitchen!<br />
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These stuffed jalapenos are amazing! The gooey cheese in the center with the smokey bacon and the spicy pepper...there's really no way for me to describe how good they are, you just need to make them! I baked half the batch as an appetizer for my husband and I to snack on while I was making the rest of our dinner. The other half were frozen and will be made in the very near future. These are going to be my go-to recipe to bring to parties!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleejYKjvuwzlCkrl6_a4NsB1WCAumkIBjACvZHxwJ-_umT-9KJAWRrapp0n6zRhPloJmCm937Gffo-8c9-5Dd3vjiVBltW52RnGVbRCxQo4j9K6hZ35LXrbXe4SVcd9AEpAc0rkGRgTA/s1600/stuffedjalapenos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleejYKjvuwzlCkrl6_a4NsB1WCAumkIBjACvZHxwJ-_umT-9KJAWRrapp0n6zRhPloJmCm937Gffo-8c9-5Dd3vjiVBltW52RnGVbRCxQo4j9K6hZ35LXrbXe4SVcd9AEpAc0rkGRgTA/s1600/stuffedjalapenos.jpg" height="266" width="400" /></a></div>
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12 jalapenos, sliced in half, ribs and seeds removed</div>
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8 ozs cream cheese, softened at room temperature</div>
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1 cup shredded cheddar cheese</div>
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1 garlic clove, minced</div>
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1/2 tsp smoked paprika</div>
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12 slices of bacon, cut in half</div>
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24 toothpicks</div>
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place a wire rack on top. Set aside. </div>
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In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic and smoked paprika using a hand mixer. Spoon the filling into the halved jalapenos and wrap with half a slice of bacon. Secure with a toothpick and place on the wire rack. Continue this process until all the jalapenos are filled and wrapped. </div>
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Bake for 25 to 30 minutes until the cheese is bubbly and the bacon is crispy. Remove from oven and serve immediately. Try not to burn the inside of your mouth with hot cheese!</div>
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<i>Source: <a href="http://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addition</a></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-21468823990688327492014-10-13T00:00:00.000-04:002014-10-13T00:00:05.878-04:00Pumpkin Cinnamon Rolls - The Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz4fjNBN9J86-jYwkuBLpxo03P3VFYdir2h_BgY8x-CRbR3NgCnwlU8BXUnZ2ypgCx06D7m9nCWgAOXkRBpGuGmHNV7QyLvhI9v9uh8T8FOFa7h7Yzb9fKkMGahmxgQYdBLyy2oTdBok/s1600/newsrcbanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz4fjNBN9J86-jYwkuBLpxo03P3VFYdir2h_BgY8x-CRbR3NgCnwlU8BXUnZ2ypgCx06D7m9nCWgAOXkRBpGuGmHNV7QyLvhI9v9uh8T8FOFa7h7Yzb9fKkMGahmxgQYdBLyy2oTdBok/s1600/newsrcbanner.png" height="69" width="320" /></a></div>
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I'm excited to share my reveal for this month's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>! It usually takes me a couple weeks to decide on a recipe, because I always pick out way too many and then I need to narrow it down to that special one. This month was an exception! Upon receiving my assignment, <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Culinary Adventures with Camilla</a>, Camilla is our group hostess and has so many unique recipes, things I've never heard of before. It's so fun to see what she's making the kitchen with her kids. She recently did 10 days of tailgating recipes - lots of great recipes over there!<br />
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I searched for something using canned pumpkin. I had almost a full can after making pumpkin pie creamer and wanted to use it up before it went bad. I found a recipe for <a href="http://culinary-adventures-with-cam.blogspot.com/2010/10/pumpkin-cinnamon-rolls.html" target="_blank">pumpkin cinnamon rolls</a> - SCORE! I've been wanting to make cinnamon rolls for awhile but hadn't gotten around to it yet...so this was the perfect opportunity!<br />
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The recipe was simple to make and was sooo good! The pumpkin flavor was perfect, with the ooey-gooey center. I tried them without any frosting, they were good..not too sweet, perfect for a breakfast treat. My husband decided to indulge and spread cream cheese over the top and dusted with powdered sugar. He loved it and said it was the perfect "bedtime" snack. Whether you enjoy them plain or with a little something extra, you definitely need to make this recipe!<br />
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1 Tbsp active yeast<br />
1/2 cup warm water<br />
2 tsp sugar<br />
1 1/2 cup pumpkin puree<br />
2 cup white whole wheat flour<br />
pinch of salt<br />
1 Tbsp olive oil<br />
1/2 stick butter<br />
2 Tbsp pumpkin puree<br />
3/4 cup brown sugar, softened to room temperature<br />
1 Tbsp pumpkin pie spice<br />
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In a bowl of a stand mixer, combine the yeast, warm water and sugar. Stir and allow the yeast to bloom. After 3-5 minutes, stir in the pumpkin, flour and salt. Mix until a sticky dough forms. Knead the dough for another 4-5 minutes until it becomes very elastic.<br />
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Place the dough in a clean bowl and cover with olive oil until it's completely coated. Cover with a clean dish towel and allow to rise for 30 minutes. I used the proof function on my oven since it was cool in my kitchen when I made these. Butter and flour a round baking pan, set aside. Preheat oven to 375 degrees.<br />
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After the dough has risen, cream together the butter, remaining two tablespoons of pumpkin puree, brown sugar, and pumpkin pie spice. Punch the dough down and transfer to a floured surface. Roll the dough into a large rectangle. Spread the pumpkin butter mixture over the dough with a off set spatula.<br />
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Starting from the long side, roll the dough up and pinch the ends to seal everything in. Using a sharp knife, cut the log into 8 to 10 inch pieces, about 2 inches thick. Place the slices into the prepared pan.<br />
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Bake for 15 to 20 minutes until the top and edges begin to turn golden brown. Remove from oven and allow to cool slightly before serving.<br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-13792623652867139592014-10-09T12:45:00.000-04:002014-10-09T12:45:00.746-04:00Sun Dried Tomato Meatball SandwichWhew, what a week! We've been running around like crazy and these are the times I have meals prepped and ready to make. I found this recipe while looking through some old pins on Pinterest and thought it would be a meal that everyone would enjoy...wrong. My little guy wanted no part of it, oh well...I'll keep trying!<br />
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I'm not a huge fan of sun-dried tomato, but this pesto is amazing! It's not too strong of flavor and adds depth to the meatballs. Turkey can sometimes be dry, but these meatballs were moist and were great for leftovers too! I know I'll be making the mayo just to have on hand...it was so good! Of course you need to have an amazing roll with this sandwich. We always buy our rolls from a local Italian bakery - along with their amazing tomato pie!<br />
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1 lb ground turkey breast<br />
1 egg, lightly beaten<br />
2 Tbsp sun dried tomato pesto (I used Merzetta)<br />
1 garlic clove, crushed<br />
2 Tbsp fresh chopped parsley<br />
1/2 cup Italian bread crumbs<br />
1/2 cup grated Parmesan cheese<br />
4 hoagie rolls<br />
8 slices Provolone cheese<br />
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Sun Dried Tomato Mayo<br />
2 Tbsp sun dried tomato pesto<br />
1/4 cup mayonnaise<br />
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Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.<br />
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In a large bowl, combine the ground turkey, egg, pesto, crushed garlic, parsley, bread crumbs and Parmesan cheese. Mix until just combined. Using a tablespoon cookie scoop, make meatballs. My mixture made approximately 2 dozen meatballs. Place the meatballs on the prepared baking sheet and lightly brush the tops with olive oil.<br />
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Bake for 15 minutes and then place under the broiler for an additional 5 minutes, until the tops are lightly browned.<br />
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While the meatballs are cooking, mix together the remaining two tablespoons of sun dried tomato pesto and mayo in a small bowl. Place in the refrigerator until ready to use.<br />
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To assemble the meatball sandwiches, place two slices of provolone cheese on each hoagie roll. Broil for a few minutes until the cheese has melted and the roll is toasted. Place 4 to 5 meatballs on each roll and then top with the sun dried tomato mayo. Cut in half and enjoy!<br />
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<i>Source: <a href="http://www.momontimeout.com/" target="_blank">Mom on Timeout</a></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-32775080678193326082014-10-05T13:51:00.000-04:002014-10-05T13:51:18.060-04:00Chicken Bacon & Wild Rice SoupIt's feeling like fall today - with temperatures barely in the 60s and the leaves are really starting to change colors. While I really love this season, there's been no transition from summer to fall. I made this soup last week when it was still warm, but I'm wishing I had made it again this weekend because it's definitely soup weather today!<div>
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The bacon adds just the right amount of flavor and saltiness and it's a lighter cream soup..not super heavy and goes perfect with a hunk of crusty bread. This is the kind of soup you make in the morning and let simmer all day and then it's ready for dinner. I would be great to start a dinner party or for lunch as leftovers!</div>
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1 quart chicken stock</div>
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2 cups water</div>
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1/2 cup uncooked wild rice, rinsed</div>
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1/2 cup finely chopped scallions</div>
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1/2 cup unsalted butter</div>
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3/4 cup flour</div>
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1/2 tsp salt</div>
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1/4 tsp poultry seasoning</div>
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dash of fresh ground pepper</div>
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2 cups half and half</div>
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2 cups chicken breast, cubed</div>
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8 slices of bacon, cooked until crispy and then crumbled</div>
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In a large saucepan, combine the chicken stock and water. Add the wild rice and scallions, bring to a boil and reduce heat. Cover and simmer for 30 to 45 minutes or until the rice is tender. There will be liquid remaining, do not drain. </div>
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In a small saucepan, melt the butter. Add in the flour, salt, pepper and poultry seasoning. Cook for one minute until the mixture is smooth and bubbly. Slowly add in the half and half, stirring continuously until the mixture has thickened. Add the thickened cream mixture to the rice and mix in the cubed chicken and bacon. Cook on low for at least a half an hour. The longer it cooks, the more the flavors combine and the soup thickens. </div>
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<i>Adapted Slightly from: <a href="http://www.mysweetsavannah.blogspot.com/" target="_blank">My Sweet Savannah</a></i></div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-37161128173204435672014-10-02T07:30:00.000-04:002014-10-02T07:30:03.262-04:00Candy Corn Swirl Cookies - #Fillthecookiejar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hwXQY-ylaNBwZPvr4BLpCnpWOdThRCAE-6Ykk7yff0OwIVH5zEOMzr2dmBaBjBk1nXEmG_22T3vXRbT0qI-_5ow2vEhkFR2xtjvH0ORMRrgA2ehzIpYKKFPZ6iO2IcPhLYRG_CmbLOk/s1600/cookiejar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hwXQY-ylaNBwZPvr4BLpCnpWOdThRCAE-6Ykk7yff0OwIVH5zEOMzr2dmBaBjBk1nXEmG_22T3vXRbT0qI-_5ow2vEhkFR2xtjvH0ORMRrgA2ehzIpYKKFPZ6iO2IcPhLYRG_CmbLOk/s1600/cookiejar.jpg" height="200" width="181" /></a>It's the first Thursday of the month and that means - cookie time! This month's theme for the Fill the Cookie Jar Group is Halloween/Pumpkin. I decided to go with a Halloween themed cookie this month and saved pumpkin for an option for next month. I'm behind on decorating, getting the kids costumes and looking at my calendar for the month of October, it's going to be a struggle to get everything in that I want to.<br />
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So now onto the cookies. They're a simple sugar cookie recipe, colored with dye and then rolled up. They could be made for any season or in a variety of colors. I thought it would be fun to do candy corn colors, since it's my favorite candy at Halloween. My daughter was excited for them since I haven't made cookies in a couple of weeks.<br />
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<br />
2 sticks unsalted butter, softened at room temperature<br />
1 cup sugar<br />
1 egg<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
2 1/2 cups flour<br />
food coloring - orange & yellow (or whatever colors you want to make your cookies)<br />
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In the bowl of a stand mixer, cream the two sticks of butter until it's soft and creamy. Add the sugar and mix. Add in the egg, baking soda, and vanilla. Mix until the ingredients are creamy and everything is combined. Add the flour one cup at time to finish the dough. If the dough is sticky, add more flour (1/4 cup at a time) until the dough is no longer sticky.<br />
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Divide the dough into three even amounts. Color one orange, color the other yellow, and leave the last one uncolored. Wrap all the dough in plastic wrap and place in the refrigerator to firm up and chill for 20 to 30 minutes.<br />
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Once the dough is firm, roll out the dough until its 1/2 inch thick. Stack the rolled dough on each other, I started with uncolored, yellow and then orange. Starting on the long side, roll the dough to form a roll. Wrap the dough in plastic wrap and place back in the refrigerator to chill for at least an hour.<br />
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When ready to bake the cookies, preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside. With a knife or piece of thread, cut the dough into 1/2 inch thick cookies. Place the cookies two inches apart on the prepared baking sheets. Bake for 8 to 10 minutes until the cookies are no longer shiny. Allow to cool completely before removing from baking sheets.<br />
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<i>Source: <a href="http://www.thesimple-sweetlife.com/" target="_blank">The Simple Sweet Life</a></i><br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-80615164424116337082014-09-29T17:00:00.000-04:002014-09-29T17:00:00.651-04:00Baked Apple Pie DonutsIt's Fall!!! My favorite time of the year - crisp air, sweaters, boots, pumpkin, apples, snuggling - there's just so much I love. I can't wait to go apple picking (lots of recipes I want to make) and take the kids to the pumpkin patch. The leaves are starting to change color and it's just been perfect weather.<br />
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We've had a busy couple of weeks and since we haven't had a chance to go apple picking, I picked up a half dozen of apples at our local orchard's farm stand. I was in the mood to bake something the other night since it was a rainy, gray day...I find days like that are really when I want to spend time in the kitchen. I've been craving donuts lately, so baked apple pie donuts are what I decided on. </div>
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They were super easy to make. I had Madeline take care of mixing everything while I peeled and diced an apple. The original recipe called for them to be dipped in cinnamon-sugar but I decided on drizzling apple cider glaze over them. My glaze was a little thin, but it gave them a little more apple flavor. I'm planning to try them again and swapping out the AP flour for whole wheat flour and apple cider for the milk and adding cinnamon to the dry mixture.<br />
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1/4 cup light brown sugar, packed<o:p></o:p></div>
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1/4 cup sugar<o:p></o:p></div>
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1 1/2 cup diced apple<o:p></o:p></div>
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1 1/2 cups flour<o:p></o:p></div>
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1 3/4 tsp baking powder<o:p></o:p></div>
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1/2 tsp salt<o:p></o:p></div>
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1 tsp nutmeg<o:p></o:p></div>
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1/3 cup cold butter, cut into small pieces<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1/4 cup milk<o:p></o:p></div>
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Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray and set aside.<br />
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In a medium bowl, combine both sugars, flour, baking powder, salt, and nutmeg. Cut in the cold butter with a pastry knife. In a small bowl, mix the egg and milk together. Pour into the dry mixture and add in the diced apple. Stir until mixture becomes a dough.<br />
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Place 2 spoonfuls of dough into each of the donut molds in the pan. Bake for 15 to 20 minutes or until the donuts are golden brown. Allow to cool in pan for 5 minutes and then remove to a cooling rack to completely cool.<br />
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Once cooled, stir together apple cider and powdered sugar to make a glaze. Drizzle over the cooled donuts and enjoy!<br />
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<i>Source: <a href="http://www.momadvice.com/" target="_blank">Mom Advice</a></i></div>
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Anonymoushttp://www.blogger.com/profile/03375609633986707915noreply@blogger.com0tag:blogger.com,1999:blog-4672938024177652318.post-63636608783168668542014-09-08T00:00:00.000-04:002014-09-08T00:00:03.027-04:00Orange Pull Apart Bread - The Secret Recipe Club<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawXSh3Do7nPfHK2O42kVHRXBzYCm1hq4-PYRuCgC9b5ruSNljgjJqrzhnzonb2gSr_Jr-8xtJfq4qtzK7zv82sEMcCzvNew3e2HCPLeL1yveGhs2fO0_mJvXe5JSLnv2ZyKk6AUCTxQs/s1600/newsrcbanner.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawXSh3Do7nPfHK2O42kVHRXBzYCm1hq4-PYRuCgC9b5ruSNljgjJqrzhnzonb2gSr_Jr-8xtJfq4qtzK7zv82sEMcCzvNew3e2HCPLeL1yveGhs2fO0_mJvXe5JSLnv2ZyKk6AUCTxQs/s1600/newsrcbanner.png" height="69" width="320" /></a>It's the second Monday of the month and you know what that means!!! It's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> reveal day for my group. This month I was assigned, <a href="http://tastycheapskate.blogspot.com/" target="_blank">The Tasty Cheapskate</a> - where tasty and cheap eat together. Jean has a great concept for her blog, eating delicious foods for cheap. All of her posts have cost breakdown and it was interesting to see how the prices of items have changed in the past three years. I chose a recipe, <a href="http://tastycheapskate.blogspot.com/2011/10/orange-pull-apart-bread-instructions.html" target="_blank">Orange Pull Apart Bread</a>, that Jean made in October 2011. She noted the cost of an orange was 33 cents, I paid $1 for an orange to make this recipe...crazy!<br />
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I have seen pull apart breads all over Pinterest but haven't tried one yet because when I read the instructions, it seemed daunting...until I saw this post. Jean had step by step instructions and the fear was gone. I knew I couldn't mess it up with all the photos she provided....well, except that I rolled my dough a little too thin! It still worked out well and I ended up with thinner pieces of bread to nibble on. I think the next time I'll try it, I'll frost it with a cream cheese frosting, a la orange cinnamon rolls I used to eat growing up as a kid.<br />
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1/3 cup milk</div>
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1/4 cup unsalted butter</div>
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1/4 cup water</div>
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1/4 cup sugar</div>
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1 packet of quick-rise yeast</div>
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1 1/2 tsp vanilla</div>
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2 eggs</div>
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2 3/4 - 3 cups flour</div>
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1/2 cup sugar mixed with zest of one orange</div>
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1/4 cup unsalted butter, melted</div>
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Heat the milk to melt the butter and then add in the water into a bowl of a stand mixer. The liquid should be warm but not too hot. Add in the sugar and yeast. Once you start smelling the yeast, add in the eggs and vanilla. Mix together. </div>
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Add in 1 cup of flour and mix on slow with a dough hook. Add in another cup of flour and mix. At this point, my dough was really wet, so I ended up using almost 3 1/2 cups of flour until my dough was no longer sticky. Knead the dough until it forms into a ball. The dough is different than regular dough that I'm used it, it's more oily, but that is because it is a richer dough. Once the dough has formed into a ball, allow to rise until its doubled in sized. I use the proof setting on my oven (LOVE), and it took about an hour. </div>
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Grease a loaf pan with non-stick cooking spray and set aside. Once the dough has risen, punch it down and turn out onto a floured counter. Roll into a 12 x 20 inch rectangle, about 1/4 inch thick. Take the melted butter and spread it all over the dough. Sprinkle the orange sugar all over the buttered dough. </div>
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Using a pizza cutter, cut the dough into 5 strips from the short side. Stack the slices and then slice the long piece into 6 squares. Stack all these pieces together, cut side up and place them in the greased loaf pan. Allow to rise again until the dough is to the top of the pan or slightly above. </div>
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Bake at 350 degrees for 30-35 minutes until the top becomes golden brown. Allow to cool in the pan and then transfer to plate where you get to pull apart slices of delicious orange bread. </div>
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