tag:blogger.com,1999:blog-85298020599407151262024-03-04T22:34:25.473-08:00Tylani Country CafeLeilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8529802059940715126.post-40918896109393023422014-06-16T17:41:00.002-07:002014-06-16T17:42:04.621-07:00Lemon Balm-Infused Lemonade<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynGMl6k661JrQhClCgdCUiY6GbMR967McHrrcVgNQp1BvFuZVXAKQvWutHNWzHNhbR-67vZ_1slF_CsLwbxhoaoCVZmNG7ADx3R8dCLECWydYzhcht7OIjJDZgPm23tX9RfObhaZ8Bc10/s1600/Lemonbalmtea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynGMl6k661JrQhClCgdCUiY6GbMR967McHrrcVgNQp1BvFuZVXAKQvWutHNWzHNhbR-67vZ_1slF_CsLwbxhoaoCVZmNG7ADx3R8dCLECWydYzhcht7OIjJDZgPm23tX9RfObhaZ8Bc10/s1600/Lemonbalmtea.jpg" height="640" width="474" /></a></div>
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I planted Lemon Balm a few months ago and now it's beginning to take over my little garden plot! It smells so good, but sometimes I find it difficult to use. So, today I made some delicious Lemonade. It's an easy recipe and tastes the best with everything fresh, plus raw sugar vs. processed adds a better flavor. I added in two limes, used raw honey, and raw cane sugar. It was a perfect refresher! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogN2EGKtPvjAMFsKkYNO2b2YqqNJ-MiutdIFQyQwGtHvoQbpEcdFV18jehzWUNcglAf-FKZ0uGSILEmTXhwo6GuZWhTFxNheylZu78vnzKVlzFYlRnaOojlbGUY2ptHZO8iWjU_6QGZRu/s1600/Lemonbalminfusedlemonade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogN2EGKtPvjAMFsKkYNO2b2YqqNJ-MiutdIFQyQwGtHvoQbpEcdFV18jehzWUNcglAf-FKZ0uGSILEmTXhwo6GuZWhTFxNheylZu78vnzKVlzFYlRnaOojlbGUY2ptHZO8iWjU_6QGZRu/s1600/Lemonbalminfusedlemonade.jpg" height="640" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 22px; font-weight: bold; line-height: 29px;">Ingredients</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">1 cup raw cane sugar</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">1 cup agave syrup/honey</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">3 cups fresh lemon balm leaves, slightly compacted in the measuring cup</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">3 cups freshly squeezed lemon juice, strained</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: medium;"><span class="Apple-style-span" style="line-height: 29px;">*I added in two limes as well. </span></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Thinly sliced lemons</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Fresh lemon balm leaves</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Plenty of ice</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Combine four cups of water, the sugar and agave together in a 2-quart pot. Bring to a boil. Stir until sugar is completely dissolved, then remove from heat.</span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Add lemon balm leaves to the simple syrup, stir, and cover with a lid. Allow to infuse for about two hours or until the mixture is completely cool.</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Strain the syrup through a fine sieve into a gallon glass jar or large pitcher. Discard wilted lemon balm.</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Add lemon juice to the lemon balm-infused simple syrup and stir. Add 12 cups cold water. Taste and adjust as required. Add more agave if you find the lemonade too tart. Alternately, add more lemon juice if you prefer your lemonade on the puckery side.</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Chill until ready to serve.</span></div>
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<span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;">Serve over ice with a garnish of fresh lemon slices and fresh lemon balm. Enjoy!</span><span class="Apple-style-span" style="color: #2a3033; font-family: Georgia, serif; font-size: 18px; line-height: 29px;"></span></div>
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Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-26518995060809023712014-02-14T15:32:00.003-08:002014-02-28T15:25:46.603-08:00Red Velvet Ganache Filled Cupcakes<div class="separator" style="clear: both; text-align: center;">
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yield: 12</div>
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3 1/4 cup flour</div>
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1 tsp. salt</div>
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12 Tbsp. Butter</div>
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1 3/4 cup sugar</div>
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2 eggs</div>
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4 Tbsp. red food coloring</div>
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1 tsp. vanilla</div>
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2 1/2 Tbsp Cocoa Powder</div>
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1 1/2 cup Milk</div>
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1 1/2 tsp. baking soda</div>
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1 1/2 tsp. apple cider vinegar</div>
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Preheat oven 350 degrees</div>
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Sift together the flour and the salt. Set aside. Cream butter and sugar. Add one egg at a time. Set aside.</div>
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Whisk together the food coloring, vanilla and cocoa powder and add to the butter and sugar mixture.</div>
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Add 1/3 flour and 1/3 milk to the mixture. Mix thoroughly. Add the rest of the flour and milk.</div>
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Add baking soda and vinegar together in a small bowl. When it starts to react add it to the batter. </div>
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Line cupcake pan and bake for 16-18 min. </div>
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Ganache Filling</div>
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1 cup semisweet chocolate</div>
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1/4 cup heavy cream</div>
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1 Tbsp. confectioners sugar</div>
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4oz. butter</div>
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Cook on the stove until combined. When cupcakes are cool cut out he middle and pour in your ganache! Finish with your favorite frosting. </div>
Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-72182616353501574562012-03-19T18:21:00.001-07:002012-03-19T18:23:48.899-07:00Chicken Curry<div style="text-align: center;">Dear stomach. Your craving has been satisfied! Oh, the warming smell of delicious Chicken Curry - fresh spices all mixed together. It's amazing what wonders are created and what food can turn into. Incredible. It was far too long a wait to finally have a taste of this perfect, 30 minute meal. Quick, easy, and simply satisfying. The smell always takes me back to my incredible adventures in South Africa and the wonderful meals we enjoyed. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/nSapaWKUxNb7NMXAN0r2TlzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://lh4.googleusercontent.com/-noV065wHbOQ/T2fXV_wxArI/AAAAAAAAB7s/95LZjSwQ9No/s640/IMG_8052.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Chicken Curry</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 Tbsp olive oil</div><div style="text-align: center;">1 small onion, chopped</div><div style="text-align: center;">2 cloves garlic, minced</div><div style="text-align: center;">3 Tbsp curry powder</div><div style="text-align: center;">1 tsp ground cinnamon</div><div style="text-align: center;">1 tsp paprika</div><div style="text-align: center;">1 bay leaf</div><div style="text-align: center;">1/2 tsp grated fresh ginger root</div><div style="text-align: center;">1/2 tsp white sugar</div><div style="text-align: center;">salt to taste</div><div style="text-align: center;">2 skinless, boneless chicken breast halves, cut into bite-size pieces</div><div style="text-align: center;">1 Tbsp tomato paste</div><div style="text-align: center;">1 cup plain yogurt</div><div style="text-align: center;">3/4 cup coconut milk</div><div style="text-align: center;">1/2 lemon, juiced</div><div style="text-align: center;">1/2 tsp cayenne pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes. Add chicken pieces, tomate paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.</div><div style="text-align: center;">Serve over Basmati or Jasmine rice. </div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-89332018169430097912012-03-19T18:12:00.003-07:002012-03-19T18:42:41.888-07:00Fried Mozzarella Sticks<div style="text-align: center;">I know exactly what you all are thinking... aren't you trying to eat better? Yes, you're right, WE are. This post is about a month late. Please acccept my apologies. But I had to share with you how awesome these Fried Mozzarella sticks are. They are perfect party/guest appetizers and I guarantee they will disappear in a flash - at least, that's what happened in this household - and they're simple to make too! Actually, a bit entertaining because who makes Fried Mozzarella sticks in their own home? You do. Enjoy! Have a great day!</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/uYnuK1_mJha25r4XJB2teFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpiutd1ZpTnNQPMR5U6ooHQGU486TpZ9i9l4yQ9bIkm9budTgIIBB1y4c7hz5-ZNEkQzkmUT2uane-q96b4SVIAD24vcxd_ZRF-21r5U9v2jhKHq387cOeup8kwENdYOo5kc32eWVU5Ze/s640/2012-03-04.jpg" width="400" /></a></div><div style="text-align: center;"><b>Fried Mozzarella Sticks</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">String Cheese (cut in half)</div><div style="text-align: center;">Small bowl of flower</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">3/4 cup milk</div><div style="text-align: center;">2 tsp. dried parsley</div><div style="text-align: center;">Panko Crumbs</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add the parsley to the crushed panko crumbs. Add any other kind of seasoning you'd like, or simply keep it simple! In a separate bowl whisk together the milk and eggs.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Step 1:</b> roll a mozzarella stick in the flour mixture until lightly covered.</div><div style="text-align: center;"><b>Step 2:</b> Dip into the egg mixture.</div><div style="text-align: center;"><b>S</b><b>tep 3:</b> Place it into the seasoned panko crumbs and evenly coat. </div><div style="text-align: center;"><b>Step 4:</b> Place on a clean tray.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Put the tray in the freezer for 20-30 minutes. This helps the Mozzarella from melting too quickly while frying. </div><div style="text-align: center;">Pour about an inch to an inch and a half of oil into a frying pan and heat it up on medium high. Carefully add a few sticks to the hot oil. Once those cheese sticks are in the process will move quickly! Once they're nice and golden remove them from the oil and place on a paper towel to dry. </div><div style="text-align: center;">Serve it up with some marinara sauce or ranch! Delicious! </div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-57518589529213157082012-03-04T15:15:00.000-08:002014-02-28T15:26:32.790-08:00Pita Bread<div style="text-align: center;">
I love that my talented cousin, Carly Lisonbee, also loves to cook and that we love to try out one another's recipes. I was thrilled to put this Pita Bread recipe to test and stuff it with delicious vegetables and lean meats. It couldn't have come out of the oven as a greater accomplishment and a yummier meal! The steps are simple and easy, even allowing time to do a workout while the dough set. I hope you find this as fun and eventful as Carly and I did! Carly has a wonderful blog as well @ <a href="http://www.carlyskitchen.blogspot.com/">www.carlyskitchen.blogspot.com</a>! Enjoy.<br />
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<a href="https://picasaweb.google.com/lh/photo/_prWte7phxvzrbP0-KE52FzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite" style="margin-left: 1em; margin-right: 1em;"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kV_fQtNbDCfra6KHKFwfvT8ekmt4JDaB-QJecE4XhAQdGkv2UED0stnVSnNBVNDPb8-2TYsnpU8rSFIv_i7TBtcYyUNGfYX2PHZKZDpxve1Ey1Gy8sP9jsIIvCrhJnlDj0jShUpVafpN/s640/IMG_8009.JPG" width="640" /></a></div>
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Start out with:</div>
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1 1/4 cup luke warm water</div>
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1 Tablespoon yeast</div>
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1/2 teaspoon sugar</div>
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Let is rest for about 15 minutes until the mixture has bubbled. You always have the choice to throw all ingredients in the bread machine as well - I simply prefer to do it step by step.</div>
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Add In:</div>
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3-4 cups flour</div>
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1/2 tsp Salt</div>
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The dough will be thick/dense. IT'S OKAY! Break the dough into 8-10 round balls. Place dough ball on a lightly floured surface, pat it into a circle, and begin rolling it out. Don't make it too thin. Before you place it on a baking sheet, make sure both sides are floured. Place your first Pita on a baking sheet, and continue with the rest.</div>
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<a href="https://picasaweb.google.com/lh/photo/3w7Y0OcWfNyuDfBYh5HzUVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi-bRDLRO4ptZtT96JCQmTUFNPdmzjbXCzE50vNKVAhuuVK0kb38mN1cNykfaorAFORouX6n4mUpD3rS-czcBCK8SuoVV1ziucMmIxX7FCEeXDwAyzn-p0K_MnidvgHfhgmj5eiqUKD5C/s640/IMG_8006.JPG" width="640" /></a></div>
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Let the Pita's rise for about 30 minutes. Before placing them in the oven flip them over.</div>
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Cook for 5 minutes!</div>
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<a href="https://picasaweb.google.com/lh/photo/zYd2dEEAYypKgA7ayM5hM1zuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQQj8Rf3ZHDamWzbThGzW3bWzZio1xhy35IAB0Q6ugaID60PQhkudvqVSlX4LPxYiwdeVZKvNgZ2i-Whj_8nY7ijth5WNz1lit-srh3F43pzKeEVsKfg2Bs4Wh0JeGlcL-paFfdKxN_AE/s400/IMG_8005.JPG" width="400" /></a></div>
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<a href="https://picasaweb.google.com/lh/photo/ffBQ6fYzO_eoR_KfikWFwVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfW0Jkc-gaXAYZJQCQreisUlnAX5ml7ZRFdmtUqSQYZFs4lHM06NRY_9yTa4H5l0APFPuQuq6nhdkE1DkTWLUw3Psd5NJpXoZ1W3frEJScQxv4yGcY_mszEvZoKZcv5RYeUQfLNJ3PU91s/s640/IMG_8007.JPG" width="640" /></a></div>
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We were creative with ours: Avocado, Lettuce, Cheese, Garlic, Onions, Mushrooms & Turkey. Before we stuffed, we lightly sauteed the Garlic, Onions, Mushrooms, and Turkey. It was delicious!</div>
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Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-23474246818232590772012-02-25T15:59:00.000-08:002012-02-25T15:59:43.994-08:00Peanut Butter Balls<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;">Disclai</span><span style="font-size: x-small;">mer: despite the fact these are absolutely crave worthy, they'll kill you if you aren't careful!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/wH9ZSAIlDEPRwGD-DAortrVrVMxn7aOLUYHXi7I81zM?feat=embedwebsite"><img height="379" src="https://lh3.googleusercontent.com/-tJj_FkEVo3o/T0lzknab53I/AAAAAAAAB5c/9t_qLDIXXDo/s640/IMG_7954.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4 cups confectioners' sugar</div><div style="text-align: center;">1 cup butter, softened</div><div style="text-align: center;">2 cups peanut butter</div><div style="text-align: center;"><span style="font-size: x-small;">(recommend Adam's Natural Peanut Butter) </span></div><div style="text-align: center;">1 package chocolate chips</div><div style="text-align: center;">wax paper </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;"><span style="font-size: x-small;">(FYI: I halved the recipe and still filled up a cookie sheet and a half).</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">Combine confectioners' sugar, butter, and peanut butter in a bowl and mix together until smooth. Place in the refridgerator for a few minutes. This allows the dough to set a little, helping to make rolling into small balls much easier. Take out a cookie sheet and line with wax paper. Roll small balls, whatever size fits you best, and place on the wax paper. Once it's filled, put it in the freezer for about thirty minutes to an hour. Meanwhile, slowly melt your chocolate in a microwave safe bowl beginning with 1 minute, then alternate stirring and cooking every 12 seconds until the chocolate is liquified. Pull out your balls, and dip the ball into the chocolate, knocking off any extra on the sides. Place your plan back in the fridge or freezer until ready to serve! </span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"> I froze the extras and put them in a ziploc bag. </span> </span></div><div style="text-align: center;"><br />
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</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-77936603375989794962012-02-14T05:34:00.000-08:002012-02-14T05:34:48.575-08:00Chocolate Truffle Kisses<div style="text-align: center;">Happy Valentines Day! You'll find these delicious and easy chocolate truffles to be a favorite, not only amongst friends and family, but a melting taste you can't stop eating! </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/hDz5yCOYNWKc3hzuMVbKTlzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xSaP-bG-w2uesJvH8f3ZC_gpzzpylDo8xmg2HR6MP7OvBjr1_aXHf8_7eGYGNOa6pWnGQlLrfutdT4oxRW_v2IX6v9dINm1NWMNQzBeDP0HGW2fbhBt2qALvYbxjHauWxXrhGu0zSunF/s640/Feb%252010%252C%25202012.jpg" width="400" /></a></div><br />
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<div style="text-align: center;">Ingredients</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 box Oreo Cookies</div><div style="text-align: center;">1 8oz Cream Cheese</div><div style="text-align: center;">1 pkg. Chocolate Bark</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Directions</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Crush the cookies in a blender or ziploc bag until fine and crummy. In a small bowl mix together cookie crumbs and softened cream cheese. Blend well. Form small balls and place on a waxed cookie sheet. Once all your balls are formed put the cookie sheet in the freezer for about 10 minutes. I find it's easier to mold this way so the dough doesn't stick to your fingers. Take out the cookie sheet and form each ball into a small kiss. Place back in the freezer until hard.</div><div style="text-align: center;">Meanwhile, prepare your chocolate. Place chocolate bark in small microwavable bowl for two minutes. Take it out a stir. Continue to cook in the microwave until creamy, stirring every 10-12 seconds. Do not let it overcook. </div><div style="text-align: center;">Once your kisses are hard and chocolate is ready, take each kiss, place it on a spoon, and dip it in the chocolate, knocking off any extra. Place on the wax paper and put back in the freezer or refrigerator! Enjoy. </div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-89213353343153335562012-02-12T19:28:00.000-08:002012-02-12T19:28:19.246-08:00Honey Wheat Bread<div style="text-align: center;">Growing up it was my job to make bread every week. This wasn't for your average sized family with two to four children. I have 10 siblings and bread did not last us very long! I used a big silver bowl, my hands, and the largest bread pan I've ever seen to this day; a 12x4 three strap bread pan. You can imagine the amount of dough I had to work with! </div><div style="text-align: center;">Now, nine years later, I'm back to making my own bread twice a week. And it's simple, just two small loafs. I tried a few and decided to stick with what I grew up doing, just minimized the recipe a bit and used <a href="http://www.purcellmountainfarms.com/Organic%20Triticale%20Flour.htm">Triticale Flour </a>instead of whole wheat, giving it a healthy, lighter look.</div><div style="text-align: center;">There is nothing like walking into our small country home with the aroma of fresh bread right out of the oven. Hand me some butter and honey! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/DXWj3JZ3bxrkWWyrafTMfFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlj7vKWp2Ui9qNKn-fvVavoR-dLv95lqUyYtiJnkWGnryqMSFT2caX9WUHHEgPTsaAsxnYw07FWRolk2o3Xex4CEe2eJA_8nX5-Oyrap3EFetpWVWk0q0WE8irhIplSql5hFsQ0yt04TP/s640/IMG_7861.JPG" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b>Honey Wheat Bread</b></div><div style="text-align: center;"><span style="font-size: x-small;">makes two loaves</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 1/2 cups warm water</div><div style="text-align: center;">1 1/2 tsp yeast</div><div style="text-align: center;">1/4 cup honey</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place in a measuring bowl or mixing bowl and let the yeast proof, or rise and bubble. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix In:</div><div style="text-align: center;">3 1/2 cups whole wheat flour</div><div style="text-align: center;">2 tsp salt</div><div style="text-align: center;">2 tbsp olive oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">and let it sit for a few minutes. Add <b>3 1/2 cups</b> more of whole wheat flour and mix well. Let is sit for 15 minutes. The dough should be sticky and stretchy. After it rests, divide the dough in half and kneed with plenty of flour slowly forming into loaf. Put your dough into the prepared bread pans, lining with tin-foil or wax paper for easy release, and let it rise until the dough has risen slightly above the edge of the baking pans. </div><div style="text-align: center;"><b>Bake the bread @ 350° for 35 minutes.</b></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-8610636058786373522012-02-07T17:48:00.000-08:002012-02-07T17:48:13.617-08:00Homemade Oreo Cookies<div style="text-align: center;">After giving in to the constant begging from my husband, I finally decided to whip up a batch of one of his favorite cookies. Call them what you may, Whoopie Pies, Oreo Cookies, Sandwich Cookies, they still taste the same and would make for a perfect Valentine's Day gift with pink frosting! Why didn't I think of that before? They taste wonderful! Here's the simple recipe. Enjoy!</div><br />
<div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/U2enc0-bWajscQesmHOhlFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXrxJ4hKGKHIm-yvTV4cz73nbz_foe4NSOmKylltCuJU-H4fMvMsbfAF93prYBsEyUG-B6XpKX14NU1RMhwvIE89hGrUpLsL3XZrZ_OP4e9vE51UsbfLQqwQE-R39I_kaho_YY-4m1-V_/s640/IMG_7859.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Homemade Oreo Cookies</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Cookie Ingredients</b></div><div style="text-align: center;">1-package devil's food cake mix</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1/2 cup oil</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Heat oven to 350°. Add oil and eggs to cake mix and blend together. Roll dough into balls. Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The rest is pretty explanitory! Spread and smash!</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Cream Cheese Filling</b></div><div style="text-align: center;">1 stick butter</div><div style="text-align: center;">1 8oz package philly cream cheese</div><div style="text-align: center;">3-4 cups confectioner's sugar</div><div style="text-align: center;">1 tsp vanilla</div><div style="text-align: center;">(food coloring if desire)</div><div style="text-align: center;"><br />
</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-16502318070810940402012-02-07T17:37:00.000-08:002012-02-07T17:37:06.532-08:00Garden Pasta<div style="text-align: center;">I love budget meals! February was completely planning with weekly meals all fitting into our budget plan. It worked great and I found some wonderful recipes that incorporate healthy eating as well! This recipe was simple and delicious, taking less than an hour to put together. I had enough time to come home from work and have dinner on the table by 5:30 and the wonderful thing is half the ingredients were in storage from last years garden! Excellent & definitely a budget meal.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/VrI6HSZozHg4Qk4-orbNpVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7AJLRf5dUFnLZvOsCnSfG0K9uKlphuzwnvKJdq1isGt3ci94m_kutixfx6G8SP0zOcZVhh7Wggjmd01vkB6ePKbvc9uZWGgqM6oFwN81w0EORy-niEK2UZG7XkGgvO93-IBNqxIcIJRH/s640/IMG_7784.JPG" width="640" /></a></div><b><br />
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<div style="text-align: center;"><b>Garden Pasta</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">2 Tbsp Extra Virgin Olive Oil</div><div style="text-align: center;">4 cloves garlic, minced</div><div style="text-align: center;">1 med. zucchini, diced</div><div style="text-align: center;">1 small yellow onion, chopped</div><div style="text-align: center;">1 small carrot, chopped</div><div style="text-align: center;">2 bay leaves</div><div style="text-align: center;">1/2 cup chicken broth or stock</div><div style="text-align: center;">1 cup crushed tomatoes</div><div style="text-align: center;">Salt & Pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Heat a deep skillet or pot over medium heat. Add the Extra Virgin Olive Oil and garlic and saute until garlic sizzles. Add zucchini, onion, carrot and bay leaves. Cover and cook for 5 minutes, stirring occasionally, or until the zucchini is tender and onion are translucent. </div><div style="text-align: center;">Remove from stove and add the stock. Stir up any good gunk from the bottom of the pot. Add the tomato, salt and pepper, and parsley. Let it boil for 2 minutes. Done.</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-80921178377054051452012-01-28T12:12:00.000-08:002012-01-28T12:12:23.714-08:00Valentine Desserts<div style="text-align: center;">Anybody getting ready for Valentine's Day? As far as delicious desserts go, I am on board! I'm excited to share a few recipes and get your minds rolling on what to prepare for your special someone in just a few weeks from now! Along with desserts, I'll add in few delightful, healthy meals, all in time for Valentines Day and before you start your monthly shopping! </div><div style="text-align: center;"><br />
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<b><span style="font-size: small;">Cinnamon Love Knots</span></b><br />
<span style="font-size: x-small;">Yield: 3 dozen</span></div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/HvewNYjz5Jxbor8SduSIgFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEqR3pBBY_H_ga-Goa0a5NLUcvAvCcU0XnIip39yj6qSj3N94195pX9aLiKDdEz109biI1RHgcvcyFzvU3zt-CHfB7mfnLDTWbEJaOvFXj6WIvbZImJNbmHdBdcUpRUohsIG6cYbDkkPe/s640/2012-01-281.jpg" width="400" /> </a></div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;">2 pckg active dry yeast</div><div style="text-align: center;">1/2 cup warm water</div><div style="text-align: center;">1/2 cup warm milk</div><div style="text-align: center;">1/2 cup butter, softened</div><div style="text-align: center;">1/2 cup sugar </div><div style="text-align: center;">2 eggs, beaten</div><div style="text-align: center;">1 tsp salt</div><div style="text-align: center;">4 1/2 to 5 cups flour</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Topping:</b></div><div style="text-align: center;">2 cups sugar</div><div style="text-align: center;">2 Tbsp ground cinnamon</div><div style="text-align: center;">3/4 cup melted butter</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">In a large mixing bowl, dissolve yeast in water Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form stiff dough. Turn into a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls, Roll each ball into an 8-in rope. </div><div style="text-align: center;">Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on baking sheet. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-14 minutes or until golden brown. Enjoy!</div><div style="text-align: center;"><br />
</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-67562368968269511862011-12-30T08:06:00.000-08:002012-01-02T08:40:30.451-08:00Gorilla Bread<div style="text-align: center;">Delicious. Divine. Dangerous. </div><div style="text-align: center;">Basically, this sums up how wonderful this recipe is! I skipped monkey bread all together this year and tried out Paula Deen's delicious <a href="http://www.foodnetwork.com/recipes/paula-deen/gorilla-bread-recipe/index.html">Gorilla Bread</a>. I love the taste of cinnamon, brown sugar, nuts, & butter all mixed up together with a touch of cream cheese! Now you know why I call it dangerous. The New Year hadn't quite rang in yet, so I didn't feel quite as guilty. It's simply irresistible! Easy to make and smells heavenly. </div><div style="text-align: center;"><b><br />
<a href="https://picasaweb.google.com/lh/photo/tJZw5fi-SuMzgB--ZuKrqVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1rfjhV7pxFqoH9Q0YOEHiFoZw73mRcTiincNvB0RjlZLTRQRbFnHFk45HNwIGP0U8QgELsUACbH7RrXipsqbtT9sICsi9UjFE7mtK-fIrvBIMn1lOuzgfdqBbQSjBFqcQkXg5ZAyErC6/s640/IMG_7762.JPG" width="640" /></a><br />
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</b></div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/2 cup granulated sugar</div><div style="text-align: center;">3 tsp cinnamon</div><div style="text-align: center;">1/2 cup butter</div><div style="text-align: center;">1 cup packed brown sugar</div><div style="text-align: center;">1 (8-ounce) package of cream cheese</div><div style="text-align: center;">2 (12-ounce) cans refrigerated biscuits (10 count)</div><div style="text-align: center;">1 1/2 cup coarsely chopped walnuts</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350°F.</div><div style="text-align: center;">Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon and sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-69701068389811172462011-12-26T14:46:00.000-08:002011-12-26T14:48:11.599-08:00The Classic Christmas Cake<div style="text-align: center;">When my husband and I lived in South Africa one of our favorite holiday desserts was Fruit Cake. Pamella Mitchell-Innes would begin baking months ahead and feed the cake with brandy until Christmas. It was moist and delicious! Several times I found myself having to fight my cravings and cut another piece! This Christmas Tyler and I wanted a bit of South Africa with us here in Oklahoma, so Pam was kind enough to send the recipe and I started baking! It turned out great - now to find people to share it with! Fruit Cake is much too large for two people :)</div><div style="text-align: center;"><br />
<span style="font-size: xx-small;">*Note: All ingredients are UK and might need to be converted.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/FGbmg3BaIJxfeOM91euuhFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXb3lhMo12gTN7sOvwwiIr0q3f1cC5g_n5Vo9TApvLk6P8w09JyQZO2eFTNLYC1TrbailOsFykYl1c0MyYbcztdKr_nUQ4x_e9L8LlUNgnuCNwItTRlXvN3g31rVx8Bto9ul4llwAG8WR/s640/IMG_7620.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I realize the post is quite late for anybody to do anything with it! But there is always next year - besides, fruit cake is never out of season. :)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/wPjj2iPNa1m_UHzFS9w9h1zuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPQLp2QWTT0JPEjYLRzx7VRSoegzhVQK0h2EmXc3kn0IB8LolitTCYKiZ8V2pJ-VjuPhVItFpIRJ620eCabGMymztfpaeyvI7X7Fx1mm2YeSYzAubzCjDiC3f-pksS2dXWZdbosctqxTt/s640/IMG_7755.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1 lb<a href="http://countrycraves.blogspot.com/2011/11/british-cooking-101.html"> currants</a></div><div style="text-align: center;">6 oz <a href="http://countrycraves.blogspot.com/2011/11/british-cooking-101.html">sultanas</a></div><div style="text-align: center;">6 oz <a href="http://countrycraves.blogspot.com/2011/11/british-cooking-101.html">raisins</a></div><div style="text-align: center;">2 oz <a href="http://countrycraves.blogspot.com/2011/11/british-cooking-101.html">glace cherries</a>, rinsed, dried and finely chopped</div><div style="text-align: center;">2 oz mixed and <a href="http://countrycraves.blogspot.com/2011/11/british-cooking-101.html">candied peel</a>, finely chopped</div><div style="text-align: center;">3 Tbsp brandy</div><div style="text-align: center;">8 oz plain flour</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1/4 tsp freshly <span style="font-family: Times,"Times New Roman",serif;">grated nutmeg</span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;">1/2 tsp ground mixed spice</div><div style="font-family: Times,"Times New Roman",serif; text-align: center;">8 oz unsalted butter</div><div style="text-align: center;">8 oz soft brown sugar</div><div style="text-align: center;">4 eggs</div><div style="text-align: center;">2 oz almonds, chopped</div><div style="text-align: center;">1 tsp black treacle</div><div style="text-align: center;">the grated zest of 1 lemon</div><div style="text-align: center;">the grated zest of one orange</div><div style="text-align: center;">4 oz whole blanched almonds</div><div style="text-align: center;"><span style="font-size: x-small;">(only if you don't intend to ice the cake)</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Icing</b></div><div style="text-align: center;"><span style="font-size: x-small;">(optional)</span></div><div style="text-align: center;">1 lbs 2 oz icing sugar, sifted</div><div style="text-align: center;">3 large egg whites</div><div style="text-align: center;">1 tsp glycerine </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="font-family: inherit; text-align: center;"><b>Cake Directions:</b></div><div style="font-family: inherit; text-align: center;"><br />
</div><div class="instructions" style="font-family: inherit; font-size: 12.8px; text-align: center;">You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours. </div><div style="font-family: inherit; font-size: 12.8px; text-align: center;">Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now <a class="itxtrst itxtrsta itxthook" href="http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: none repeat scroll 0% 0% transparent; color: darkgreen; font-size: inherit; font-weight: inherit;">beat</span></a> the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good! </div><div style="font-family: inherit; font-size: 12.8px; text-align: center;">When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking). </div><div style="font-family: inherit; font-size: 12.8px; text-align: center;">Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat<a class="itxtrst itxtrsta itxthook" href="http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background: none repeat scroll 0% 0% transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span></a> it.</div><div style="font-family: inherit; text-align: center;"></div><div style="font-family: inherit; text-align: center;"><b><br />
</b></div><div style="font-family: inherit; text-align: center;"><b>Icing Directions:</b></div><div style="font-family: inherit; text-align: center;"><br />
</div><div style="font-family: inherit; text-align: center;">Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine.<br />
<br />
Now spread the icing all over the top and sides of the cake as evenly as possible using a palette knife. Switch to a broad-bladed knife (or smaller palette knife) to 'spike' the icing all over to give a snow-scene effect. Leave the cake overnight for the icing to dry out before placing it in a container till needed. </div><div style="font-family: inherit; text-align: center;"><br />
</div><div style="font-family: inherit; text-align: center;"><br />
</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-41532640167581099392011-12-21T15:22:00.000-08:002011-12-23T15:29:20.035-08:00Gingerbread Cake with Caramel Sauce<div style="text-align: center;">Last week I was able to spend time with family back in Utah. The one thing on my mind was baking something delicious for everybody - unfortunately the night I picked hardly anybody was home, more goodies for the rest of us! This Gingerbread Cake was scrumptious! I absolutely loved it and it has become my new favorite, year-round, recipe! </div><div style="text-align: center;"><br />
<a href="https://picasaweb.google.com/lh/photo/tP2hqSLRfabUG4yCqHbJYlzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iyIQeLkboLj-bxUG3Oe4jPO6HiPwD1d5nu_16LWqWGo3amBYWox2xiRxZGzaZEOCzl9AzhEvgow7j9ezJgjjxP3bsgRjpPF0-ThPWG3tIZgVRvtZmhTEF46cSdgUpLHZ-d0dZAQWfpEo/s640/IMG_7662.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Ingredients:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Cake:</span></b></div><div style="text-align: center;"> 1 3/4 cups flour<br />
1 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon ground ginger<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon grated nutmeg<br />
6 tablespoons butter<br />
2/3 cup brown sugar<br />
1/2 cup molasses<br />
1 egg<br />
1/2 teaspoon vanilla<br />
2/3 cup boiling water<br />
<br />
<br />
Directions:<br />
Grease an 8 inch square pan. Preheat oven to 325 degrees F.<br />
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.<br />
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.<br />
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.<br />
Gradually add boiling water, stirring after each addition. Turn into prepared pan.<br />
Bake for about 50 minutes. Serve warm with lemon sauce.<br />
</div><div style="text-align: center;"><br />
<span style="font-size: medium;"><b>Caramel Sauce</b></span><br />
1 cup butter<br />
1 cup sugar<br />
1 cup brown sugar<br />
1 cup cream<br />
pinch of salt<br />
2 teaspoons vanilla<br />
<br />
Mix all the ingredients together in a sauce pan and simmer for about 5 or 6 minutes. Serve over warm gingerbread, and butter pudding, apple pie, ice cream, and more! </div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-37966007825348796822011-12-19T19:01:00.000-08:002011-12-22T19:12:02.343-08:00White Chocolate Oreas with Peppermint<div style="text-align: center;">Christmas came too fast this year! I found myself running up against the clock with a fun, cute, yummy treat to give to friends and neighbors & was so relieved when I came across this great idea, dipping oreo cookies into white chocolate and sprinkling with crushed candy canes! I dipped a whole pan in about five minutes and had them bagged and ready to deliver. Merry Christmas!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/gIdCoVKE3yxP4SQ_d6-xpVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUznv4GD4Q9C5vZb4l3gZq_SVWC15FO09CnNNUa31dEVfoR4CeCa-Shthqoy6oTzMkqBVedYVdzvv5wHk7_isnDszhWG220joUILu6hnYNSh_ljKwEOBmvpRIKp4nwE-wrGbU8iVSvxtE4/s640/IMG_7730.JPG" width="640" /></a></div><br />
Ingredients Needed:<br />
<br />
White Almond Chocolate Bars<br />
Oreo Cookies<br />
Crushed Candy Canes<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/KsOc5ceD9LtA2g0nmf3xMFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSDFe-DohRX0hF0ViHQqRRNnWZmO7ahFjMt9-BNxxZyHYw1UJY2Xv_55uZm-RuxqW3dduvnUnB2JVfCqbC42rttiJYAQsG-l0Z1_nvrLQjOvoaryouEKWAWWGyGPcdaZjK_412tZpqvH1/s640/IMG_7731.JPG" width="640" /></a><br />
<br />
Line a cookie sheet with aluminum foil.<br />
Melt the chocolate in a microwave safe bowl for two minutes. Remove and stir. Put back into the microwave for 12 second intervals, stirring after each one. Once chocolate is liquid enough to dip, start dipping the oreos.<br />
<br />
Place Oreo's on a cookie sheet and sprinkle with candy canes. Place in the freezer for one hour.<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IBMSau2fNga560DZ-u0yp1zuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdeuxb76EDqL7LOYhKJtqSY4MFu4fLlDvvFDZCgQPvw1rPvxPouGXi3y-el2U_4sETWWqTbPxqsEG2tsCmYtIfsD6gqZ8sLRP0yGa98qhCwBsL5zLqUHRzfMQ9ksTA7s2rh81PNxF2ydp/s640/IMG_7729.JPG" width="422" /></a></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-89749906054627178332011-12-14T20:47:00.000-08:002011-12-14T20:47:39.810-08:00Fried Ice Cream<div style="text-align: center;">I've always wondered how fried ice cream was made and always thought about someday attempting to try. Finally, I felt I needed some challenge and variety to my desserts, so I went searching and came across this amazing recipe! The first time around I learned the hard way - my oil wasn't hot enough and my ice cream started to melt! Disaster. The second time around was a success and absolutely a blast to make! AND it's delicious. So, learn from my mistake and make sure your oil is hot, hot, hot. You will come out with amazing results and a very fun recipe for friends/family. Good Luck!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/yyjo0Tpzt2V35vDsRfoSAVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05mYrIqtfHQcXxkskLqRTtMUrJWpGDZMJqK6bSZbCtR9_h8Nwgz5ff5VonQSfTDBJbKpSNk7jx_d37DqfiqK6DNWj9QWM6KaLQpDrvtmWZ9H-sHUG9FiSJ3ONh0Bvy7uD-aEtIRZYpAqj/s640/IMG_7656.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><br />
<div style="text-align: center;"><b>Fried Ice Cream</b><br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">Prep Time: 2 hours, 10 minutes</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Cook Time: 3 minutes</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Serving Size: 1 fried ice cream ball</span><br />
<br />
1 quart vanilla ice cream, slightly softened<br />
4 cups CornFlakes cereal, crushed<br />
1 teaspoon ground cinnamon<br />
2 eggs, beaten<br />
1 Tablespoon milk<br />
1 1/2 cups vegetable oil<br />
caramel and chocolate syrup, or honey, for topping (optional)<br />
<br />
<br />
<b>Directions</b><br />
<br />
Spoon four ice cream scoops onto a baking sheet lined with wax paper. Place the pan into the freezer and allow to firm up for 1 hour. Meanwhile, place the crushed CornFlakes cereal into a bowl and mix with the cinnamon. Mix the eggs and milk in a separate bowl; set aside.<br />
<br />
Remove the frozen ice cream scoops from the freezer and use your hands to mold them into uniform sized rounds. Working with one at a time, roll an ice cream ball into the crushed cinnamon cereal to coat and place back on the wax paper. Repeat with remaining ice cream.<br />
<br />
Roll each round into the egg mixture, then coat again in the cereal and place back onto the wax paper lined baking sheet. Return to the freezer for about an hour.<br />
<br />
Heat the oil in a heavy skillet to 365<span class="Apple-style-span" style="font-size: 16px;">°</span>F – 375°F. Remove the ice cream from the freezer and fry each coated ice cream round for 20 to 25 seconds, turning to fry evenly. Transfer to a paper towel then quickly place on individual plates and drizzle with caramel, chocolate or honey.<br />
<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/WjF7TAk8nAVlUL6xndQIAVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDR2R3V1OlJiDxQ4Q_mtig8W5RABtkjD1AScI4yBPm8lQhCyhkKDIbPFWI8y4vBoKby4eKDwshHTvfKFhymeGLl_r8oAnsb8NLnvQNQronBoVHmbBTdxRtIBYu7pNQwGgBQTlXaREy8Zu/s640/IMG_7657.JPG" width="640" /></a></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-76142697128118306102011-12-06T18:42:00.000-08:002011-12-08T18:51:09.323-08:00Magic Cookie Bars<div style="text-align: center;">There is nothing better than being able to put together an all time favorite dessert recipe in less than 5 minutes! Growing up my Dad always made these and substituted the graham crackers for oats. In keeping tradition, I love the yummy taste of these Magic Cookie Bars! They are good right out of the oven with ice cream or put them in the fridge and serve them cold later on - which is what I prefer. There are no tricks and no possible way you can mess up. Enjoy!</div><br />
<br />
<div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/o3KSDSBzOvoXXO0nEYrvXFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZVRXGyqfIpIW55KtahsQHrCa-RKsE7_b87FczOh3cQKPLWOh1CLg3TttSEiUytcz1NfayASndRAjV_fZEj4D4tK1RVBz7_dZjyc6ZYdbuJa3vxq3QjlJnLT9r5ZbUluVi-_3YbN6QkzN/s640/IMG_7616.JPG" width="640" /> </a></div><div style="text-align: center;"> </div><div style="text-align: center;"><b>Ingredients </b></div><div style="text-align: center;">1 1/2 cups graham cracker crumbs or oats</div><div style="text-align: center;">1/2 cup (1 stick) butter, melted</div><div style="text-align: center;">1 (14-ounce) can Sweetened Condensed Milk</div><div style="text-align: center;">2 cups semi-sweet chocolate chips</div><div style="text-align: center;">1 1/3 cups flaked coconut</div><div style="text-align: center;">1 cup chopped nuts (optional)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;">Preheat oven to 350°F. </div><div style="text-align: center;">In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.</div><div style="text-align: center;">Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.</div><div style="text-align: center;">Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>RECIPE VARIATION</b></div><div style="text-align: center;"><span style="font-size: x-small;">Substitute 1 cup butterscotch flavored chips, peanut butter flavored chips or white chocolate chips for 1 cup semi-sweet chips and proceed as directed above.</span></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-806547595143375482011-12-03T19:10:00.000-08:002011-12-03T19:13:05.276-08:00Oatmeal Raisin Chocolate-Chip Cookies<div style="text-align: center;">Craving cookies tonight. After another long weekend I wasn't feeling up to it, but this recipe sounded worth it and after I threw in a few twists it was definitely satisfying. They are soft, fluffy, and melt in your mouth. It only took me max, 10 minutes, to have this whipped up and into the oven! You will love these! </div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/RmKMw46InumO5O46LD26KVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjH-MTEdnBymezAZsScMjNvOWIpK9-QPPX8J85YjFrilZoEiG4paKJDxOkIdAdOzRvRNpH7Re7vAsrJFU7wvVDTP0uX32P52ubRMZQGc0AtTiGbRJIEZ90NSZrGEL1sgzQGRGLPyhnrdN/s640/IMG_7587.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;">3/4 cup butter, softened</div><div style="text-align: center;">2/4 cup white sugar</div><div style="text-align: center;">3/4 cup packed light brown sugar</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1 teaspoon vanilla extract</div><div style="text-align: center;">1 1/4 teaspoon all-purpose flour</div><div style="text-align: center;">1 teaspoon baking soda</div><div style="text-align: center;">3/4 teaspoon ground cinnamon</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">2 3/4 cups rolled oats</div><div style="text-align: center;">1 cup raisins</div><div style="text-align: center;">1/2 cup white chocolate chips</div><div style="text-align: center;">1/2 cup semi-sweet chocolate chips</div><div style="text-align: center;"><i><span style="font-size: x-small;">*chocolate chips are optional, but will definitely do the trick if you're craving chocolate and the husband wants oatmeal raisin.</span></i></div><div style="text-align: center;"><br />
<b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 375° F. </div><div style="text-align: center;">In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet.</div><div style="text-align: center;">Bake 8-10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool Completely.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i><span style="font-size: x-small;">*I've found mixing with electrical mixing bowls tends to make the cookies less fluffy and soft. You beat out all the air. Mix with a wooden spoon or spatula and don't beat the ingredients to death - guarantee you'll have better cookie turnouts! </span></i></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-75097051820348018822011-11-29T11:40:00.000-08:002011-11-29T15:26:10.355-08:00British Cooking 101<div style="text-align: center;">When my husband and I were living in South Africa one of our favorite Christmas desserts was the South African, Traditional Fruit Cake. Pam Mitchell-Innes, the mastermind behind this delicious dessert, is an amazing cook and we always looked forward to dining at her beautiful home on <a href="http://www.namibweb.com/blanernefarm.htm">Blanerne Farm</a>. Now that we're back in America, we've thought much about South Africa, especially this time of year, and wanted to have a taste of South Africa here with us this Christmas. Pam was gracious enough to send me the recipe and I've had a very good learning curve the past few days as I've tried to figure out what most of the ingredients are! Goodness, have I learned a lot. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Maybe I'm still new to this "cooking" world, call me nieve, but I had no clue what any of the things on this list were:</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
Currants</div><div style="text-align: center;">Sultanas</div><div style="text-align: center;">Mixed Candied Peel<br />
Glacé Cherries </div><div style="text-align: center;">and </div><div style="text-align: center;">Black Treacle</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So, the searching began and my education was heightened! I think in the end it was simply the different countries calling food my different names. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/b5waaUbwO1-z-MoLAIdGJFzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRs9tyA5vq3KXjuVisKnxpfTVVneLyJ7ZwHf_tX81p-R956sEcLtJqqmB4k5zEiyVi4IWH6IvTZeBsUZDR0FFkcyKWLH6Z1UmNnEiqtB7Kv0X7Py7pq13HR6AMmoN22EbrWiRhQ82-zaU/s640/IMG_7544.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Dried Fruits used in British Cooking</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Raisins:</b> dried, black grapes. They are dried to produce a dark, sweet fruit. </div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Sultanas:</b> dried white grapes but from seedless varieties. They are golden in color and tend to be plumper, sweeter and jucier than other raisins. Also referred to as <i>Golden Raisins</i> in the US.</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Currants:</b> dried, black, <i>seedless grapes</i>. They are dried to produce a black, tiny shriveled - yet packed with flavor - fruit.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Candied Mixed Peel:</b> is the thick peel of citrus fruits preserved in sugar</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Glacé Cherries:</b> cherries, again preserved in sugar solution, as the cherry usually loses color in the process, coloring is added making them a distinctive, bright red.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Black Treacle:</b> any syrup made during the refining of sugar. Used chiefly in cooking as a form of sweetener or condiment. <span style="font-size: x-small;"> </span></div><div style="text-align: center;"><span style="font-size: x-small;">(I could not find any in the stores surrounding, so the substitute for <b>Black Treacle</b> is <b>Molasses</b>, Excellent! I have that). </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">-There you have it! Hopefully everybody learned something new today. xoxo<br />
<br />
</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-66683883311521599182011-11-29T11:00:00.000-08:002011-11-29T11:01:21.897-08:00Baked Fried Chicken<div style="text-align: center;">I was so excited when I realized this recipe didn't call for any deep frying - although we all know that can taste mighty delicious - but was baked in the oven! It quickly became one of my favorite recipes and tastes just like KFC, but far better. Thank you Amy Lindstrom from <a href="http://www.yourlifeuncommon.com/">Your Life Uncommon</a> for sharing this hearty recipe! She nailed it right on - baked instead of fried and you don't have to deal with the seasoning on the skin, which we all pull off anyway! You can enjoy all the flavors this recipe has to offer without worry about it being unhealthy. <span style="font-family: Arial,Helvetica,sans-serif;">Enjoy!</span></div><div style="text-align: center;"><br />
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<a href="https://picasaweb.google.com/lh/photo/9Phstg4t9nDG-atSAVOBWVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPnzax00mAaVaFfObfo-yFbj_eVn26ornB-OGRIkNwgQ-TxV-WFj5z3HlgNBRL4gQyfet3YUWrTPXrNKo5_0GrfLSjWitJz4F0qm3_SW-abcJhZGvGS2QVJpaT8kaNFA8JdnDiq3tvn_g/s640/IMG_7369.JPG" width="640" /></a><br />
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<br />
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.<br />
<br />
Mix a gallon size ziploc or large bowl:<br />
<br />
1/2 tsp. Salt<br />
1 Tablespoon Season All<br />
3/4 tsp Pepper<br />
1 cup Flour<br />
2 tsp. Paprika<br />
<br />
<br />
Preheat oven to 400° F. Cut 1/2 stick of butter into a few pieces and place in a 9 x 13 in pan. Melt butter in preheated oven.<br />
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.<br />
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.<br />
Place each piece of chicken in the pan.<br />
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.<br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-56439117138202844572011-11-28T11:07:00.000-08:002011-11-28T11:07:47.804-08:00Buttery Homemade Rolls<div style="text-align: center;">I was assigned to bring rolls for Thanksgiving. Being informed that around 20 would be attending, I calculated around 3 rolls per person <i>(you all know how we eat on Thanksgiving)</i>, which totals 60 rolls. Well, I ended up making 96! Oh my goodness that is a lot of rolls, I said the same thing. Turns out the rolls where a HIT and I was able to distribute them out to all the families - thank goodness! These are, by far, the easiest rolls I've ever made and the yummiest I've ever tasted! They aren't exactly on the healthy side side of the "roll" section, but they are delicious. Honestly, I've been too lazy to grind any wheat, which is usually what I cook with before white flour, oh well. Enjoy the savory taste! I found the recipe on <a href="http://www.howdoesshe.com/">How Does She dot Com</a> - a very classy site and one of my favorites - and immediately fell in love with these rolls. </div><div style="text-align: center;"><b><br />
</b><br />
<b><br />
</b></div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/y-lU6fPh9m45TJa7vDhLplzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtjV2z2uH0g83k_2QchAx0I4SB7dSerOIiYVhxFie93lB7nlBzC3x4XG3d3ic1PrHETUTFjW6E2VWGevkxHvGkaBjwHfFQa_zDxJZSN12EkKv1iYNtHX3aFc51bFvZcTJsoboIaeNYh3j/s640/Nov%25252024%25252C%2525202011.jpg" width="400" /></a><br />
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<a href="https://picasaweb.google.com/lh/photo/fpaUh0S3ERv0IHBHEsIG5VzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu8EVEVp16GQGJj1qCgwVA0f63eONk-_DQ0vFY4Kg7yILNo6sot1RcE8AsJZEdtiFZyuZ92PuQIgidWURsNyTGKyTk6mFMRw8OYcDW50CWts6ZL9uDPnpS5ha2C478CM8XpaLjj430CXt/s640/IMG_7417.JPG" width="640" /></a><br />
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</b></div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>*Makes 48 rolls</i></span><b> </b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 1/2 cups of milk</div><div style="text-align: center;">3/4 cups + 1 Tbsp Sugar</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1 Tablespoon salt</div><div style="text-align: center;"><br />
2 Tablespoons yeast</div><div style="text-align: center;">2 cups warm water</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">9-10 cups all purpose flour</div><div style="text-align: center;">1 cup butter</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>*Keep Track Of How Much Flour You Add </i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Scald 1 1/2 cups of milk, 2/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To cool down the mixture stir in 1-2 cups flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons o yeast in 2 cups of warm ater and 1 Tablespoon of sugar. Let it sit for a couple of minutes unti is it bubbly. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Make sure your milk mixture is just warm and add the yeast mixture.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Using a fork or wooden spoon, gradually sit in 9-10 cups of flour (counting the flour you have already added). These rolls turn out better when mixed by hand.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until it has doubled in size.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cover your working space with flour to prevent the dough from sticking. Dump your doguh out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don't have to be perfect. Roll the dough into a circle ona floured counter. Spread the top with butter from edge to edge. Cut the dough into quarters using a pizza cutter then cut each quarter into 3 pieces. you should end up with 12 triangles.</div><div style="text-align: center;"></div><div style="text-align: center;">You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan.. You will get a total of 48 rolls.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350° F. Place the pans of rolls in a warm place to let them rise. When they are full in size, place in the oven for about 10-15 minutes or until golden brown.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once you have pulled them out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze!</div><div style="text-align: center;"><br />
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</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com1tag:blogger.com,1999:blog-8529802059940715126.post-28269990744762706742011-11-23T17:09:00.001-08:002011-11-23T17:50:52.153-08:00Coconut & Chocolate Cream Pie<div style="text-align: center;">Welcome to Pie Day! I went against tradition this year and thought I'd bake a few pies that had a great story. My favorite restaurant to stop at, when I get the chance, is the <i><a href="http://www.sunglowmotel.com/restaurant.php">Sun Glow Restaurant</a></i> in Bicknell, Utah. Yes, small town and definitely worth the drive. They have the most fabulous pies there - Pickle Pie, Oatmeal Pie, Pecan Pie, Pinto Bean Pie, and Coconut and Chocolate Cream Pie. Who would have thought, right? And it's like you're going to be daring enough to try, but you're going to want to try, really bad. It's one of those <i>"you walk away and you'll regret it"</i> moments. Anywho, I was able to get the recipes and I so looked forward to sharing with you this Thanksgiving. Don't be afraid. They are delicious. Enjoy - </div><div style="text-align: center;"><br />
<a href="https://picasaweb.google.com/lh/photo/Y3yHlrdV3x8AksVPyDx4VVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERagF5-SCBBEmvW3n5ZW-Tjn0IZS8R0eZ8UU3GLcCnlp_4oAWjGL1zrKhzmzkaAV3CLDjtDcSiVzaeclydhKciZMEFg_4jDybeVHwl0laClF6r-p7jilKOQbdaEjHEn_q5A_HzmlT5134/s640/Nov%25252023%25252C%2525202011_6.jpg" width="400" /></a><br />
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</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 cups Milk</div><div style="text-align: center;">10 ounces instant vanilla pudding mix</div><div style="text-align: center;">2 cups milk</div><div style="text-align: center;">6 ounces <a href="http://www.wisegeek.com/what-is-dream-whip.htm">Dream Whip</a></div><div style="text-align: center;">1/2 cup coconut</div><div style="text-align: center;">1/2 cup chopped pecans</div><div style="text-align: center;">3 Tablespoons cocoa</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix together 3 cups milk and vanilla pudding mis; allow to set until firm.</div><div style="text-align: center;">Beat together 2 cups milk and Dream Whip until fluffy and firm. Comine with pudding mixture.</div><div style="text-align: center;">For Coconut Cream Pie, add coconut and pecans, blend thoroughly. Turn mixture into baked and cooled pie shell. Sprinkle coconut over top. Chill before serving.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For Chocolate Cream Pie, follow directions for Coconut Cream Pie and add cocoa.</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-37703951034617111642011-11-22T14:21:00.000-08:002011-11-23T17:57:40.710-08:00Pickel Pie<div style="text-align: center;">Once again, thanks to <a href="http://www.sunglowmotel.com/restaurant.php">Sun Glow Restaurant</a> in Bicknell, Utah, I received a fabulous "non-traditional" pie recipe. Now, I understand. Pickle Pie might seem a little far stretched, but it won't be that way once you take your first bite. I slathered the top of my pie with whipped topping, mixed with 1 cup of confectioners' sugar and 1 teaspoon of Pure Vanilla. Muah, it is delicioso! You will enjoy. Happy Thanksgiving!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/c8vTVSjzvddFNbjHH6Ht5FzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xHj3VfaMQzmBbNnVu0GNzWiQB9WAObvN4pXTD80J-rpWTbqLfgCOqaQtVk1k6oq3E2gA65PRkVpyJ15DT0q0a-6wM031Rkkg59y0rC3UHvTmceyeN4Ulpi1wmFZmBXcy5xVUjKOrZSjE/s640/IMG_7379.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><br />
<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><span style="font-size: x-small;">*makes 2 pies</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">5 eggs</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">2 cups sugar</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 teaspoon cinnamon</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 teaspoon nutmeg</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 teaspoon lemon extract</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">2 tablespoons cornstarch</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 cup plus 2 tablespoon light cream</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 cup margarine, melted</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">12 ounces sweet pickles, drained and ground</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">2 unbaked 9-inch pie shells</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-size: x-small;"><span style="font-size: small;">Directions</span></span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">Beat eggs and sugar until lemon-colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine. Stir ground sweet pickles into mixture.</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">Pour pickle mixture into unbaked pie shell. Bake at 350°F for one hour to one hour and 15 minutes, until a knife inserted in center comes out clean. </span> </span></div><div style="text-align: center;"><br />
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</div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-71223317712233023822011-11-18T13:02:00.000-08:002011-11-21T13:28:19.544-08:00Crock Pot Taco Soup<div style="text-align: center;">It was freezing today. Okay, maybe not <i>that</i> cold, but cold enough for Oklahoma and for myself and for my poor toes. I wanted something warm when I woke up so I started thumbing through old recipe collections and found the <i>BEST</i> Taco Soup recipe. It hit the spot! Once again, I invited the use of the crock pot and she worked wonders! Add in Frito's for a scooping supply and some additional flavors and we were set. Dinner was delicious!<br />
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<a href="https://picasaweb.google.com/lh/photo/MU98xPkE27N2e885t5szqVzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGHA9to7iNtnmg15HaHqS2ckt6dnmKkkq5wyOXwQqkh-uvqiZ1WaFgJqSP2DLU7OaBE1diMr7PsoGuxFQOc4J8fpMryL1VLwM1SIGXgazQyKfk345PZElk5cnc1zQxlS9YUbww1zr3kVl/s640/Nov%25252018%25252C%2525202011.jpg" width="400" /></a><br />
<br />
<b>Ingredients:</b><br />
<br />
1 pound lean ground beef<br />
1 sweet onion, diced<br />
1 -12 oz can kidney beans<br />
1 -12 oz can black beans<br />
1 - 12 oz can whole kernel corn, drained<br />
1 - 10 oz can tomato sauce<br />
1 envelope taco seasoning<br />
<span class="Apple-style-span" style="font-size: x-small;">(homemade is better to avoid MSG)</span><br />
3 Tablespoons ranch dressing<br />
Salt & Pepper<br />
Sour Cream <span class="Apple-style-span" style="font-size: x-small;">(optional)</span><br />
Cheddar Cheese <span class="Apple-style-span" style="font-size: x-small;">(optional)</span><br />
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<div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;"><b>Directions:</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;"><br />
</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;">Brown the ground beef and onions in a pan with olive oil. Once it's finished, put it into the crock pot. </div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;">Add remaining ingredients and stir. Turn on low for 6-8 hours, or on high for 3.</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;">We love adding in some sour cream & cheddar cheese to our individual bowls than scooping it up with </div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 108.0px; text-align: center; text-indent: -108.0px;">Frito's. Dipping Frito's in our Chili and Taco Soups was a family favorite growing up.<span style="font: normal normal normal 16px/normal 'Lucida Grande';"><br />
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</b></div><div style="text-align: center;"></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0tag:blogger.com,1999:blog-8529802059940715126.post-50212224941530076272011-11-17T12:57:00.000-08:002011-11-21T12:58:04.587-08:00Crock Pot Orange Chicken<div style="text-align: center;">I've been on a Crock Pot kick lately. I love getting up early and putting dinner together knowing I don't have to pay any more attention to it until 6:00 dinner time rolls around. I can leave the house, go shopping, running, take a nap/shower. It's quite nice! And <i>I LOVE</i> the smells throughout the house all day long. I'm telling you, nothing beats a crock pot meal! So easy. </div><div style="text-align: center;">In continuation with my asian cravings, for the first time I made orange chicken! Um, hello. Good?! Yes, it was. And so simple. Thank you<i> <a href="http://sixsistersstuff.blogspot.com/2011/09/slow-cooker-orange-chicken.html">Six Sisters Stuff</a>.</i> You <i>MUST</i> try this. I wasn't a huge fan of the ketchup amount this recipe calls for (then again I'm not a ketchup fan). I'm definitely going to leave a bit out next time, but that's a personal opinion. Have a go at it and let me know what you think!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/wIEKMLYRY_pUu9KX31EqHlzuWbQsFC5lnuU9hScYFTo?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Bu_hyphenhyphenD-uShPrHIKW7s8AA00pPtL96xxtup_nlzcvwPo-_3PI5ZO2nDgRGUfH0Refuh35K_OAIJ-srfIRS6IjDne6WJAJsjkWUGVvZkF4KD098OLJJAU0iKso-R-D45g-rUUQyDZ-zuuU/s640/IMG_7360.JPG" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"></span></div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">boneless chicken breasts, chopped into small chunks (I used about 4)</div><div style="text-align: center;">1/3 cup flour</div><div style="text-align: center;"> olive oil</div><div style="text-align: center;"> 1/2 tablespoons salt</div><div style="text-align: center;"> 1 teaspoon balsamic vinegar</div><div style="text-align: center;"> 3 tablespoons ketchup</div><div style="text-align: center;"> 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)</div><div style="text-align: center;"> 4 tablespoons brown sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.</div><div style="text-align: center;">The chicken doesn't need to be fully cooked since it's going in the crock pot.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook on low for 5-6 hours or on high for 2-3.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Serve over rice and even add veggies if you want a healthier meal.</span></div>Leilani W.http://www.blogger.com/profile/10038421263626639259noreply@blogger.com0