tag:blogger.com,1999:blog-68549922126060320932024-02-19T00:25:23.866-07:00Rogers Family RecipesAimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-6854992212606032093.post-64332394516440967102023-03-13T14:58:00.004-07:002023-03-13T17:30:13.938-07:00Aimee's Version of Margene’s Creamy Chicken Noodle Soup<i>Kristen brought this to us while we had Covid, and Connor has been asking for it ever since. This is the way I executed it, with every shortcut imaginable, to make it easier. Saving this here for future reference.</i><br /><br /><b><span style="font-size: large;">Aimee's Version of Margene’s Creamy Chicken Noodle Soup</span></b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIfCJigZL6N5GkrH1ZK4eX33oVrCTz8NhQmwtF1yo9X-r6fJ7bZnwCMZFMLKyw6uNSJf0FSi8omb9CBKzoOSw6mUdRWwqu3Bqbz6b9j-PoLflKJfnulszcas_b8c2y09dfg2abhs6waA7ZsSg8qVrkHE9mQ1JrN9aTnFTdCaHLrciy-J9YTlzy93X/s2815/IMG_5051.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2815" data-original-width="2815" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIfCJigZL6N5GkrH1ZK4eX33oVrCTz8NhQmwtF1yo9X-r6fJ7bZnwCMZFMLKyw6uNSJf0FSi8omb9CBKzoOSw6mUdRWwqu3Bqbz6b9j-PoLflKJfnulszcas_b8c2y09dfg2abhs6waA7ZsSg8qVrkHE9mQ1JrN9aTnFTdCaHLrciy-J9YTlzy93X/w200-h200/IMG_5051.jpeg" width="200" /></a></div>4 qts. chicken broth (4 boxes)<br />2.5 c. chopped celery<br />2.5 c. chopped carrots<br />1/2 c. chopped onion<br />1 1/3 pkg. wide egg noodles<br />2 tsp. Better Than Bouillon Chicken<br />5 cans cream of chicken soup <br />1.5 Tbsp. parsley <br />1 pkg. Costco pulled chicken, shredded into bite size chunks (2 lbs.)<br /><br />Put broth in pot and bring to a boil.<br />Add celery, carrots, and onion, and return to a boil. <br />Add noodles and boil for 6 minutes. <br />Add bouillon, soup, and parsley. Stir gently to dissolve lumps. <br />Add chicken and heat through. <br />Salt & pepper to taste.<br /><br /><br />This made 28 c. of soup...<div><ul style="text-align: left;"><li>ate 8 c. for dinner</li><li>saved 8 c. for leftovers</li><li>froze 8 c. worth</li><li>gave 4 c. away</li></ul></div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-58587156634022167572023-01-04T13:21:00.004-07:002023-01-04T13:34:05.649-07:00Tater Tot Chicken Pot Pie Bake<p><i>Made this comfort food classic for the family last night... we all (even Brian!) went back for seconds, and it will easily feed us a second hearty meal. Adapted from <a href="https://www.sixsistersstuff.com/recipe/tater-tot-chicken-pot-pie-casserole-recipe/" rel="nofollow" target="_blank">here</a>. </i><br /><br /><span style="font-size: large;"><b>Tater Tot Chicken Pot Pie Bake</b></span></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMdRzK4ldi8apuN6un3hCTzyI_IZdgY7APACjLx1_nti2zTpk16S9xVm6WxefUn8c6Te15H0MsH2XEZXIiQy87x6pZC0jwTnY20_lNIpT__jK5JL14FkuB3FlHQrL4motEu1gMfByyFZaunnv1fvNRTZv40HRtZKyxkUYz498jDCOpWw8I-Xyyq2v/s3024/IMG_4145.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMdRzK4ldi8apuN6un3hCTzyI_IZdgY7APACjLx1_nti2zTpk16S9xVm6WxefUn8c6Te15H0MsH2XEZXIiQy87x6pZC0jwTnY20_lNIpT__jK5JL14FkuB3FlHQrL4motEu1gMfByyFZaunnv1fvNRTZv40HRtZKyxkUYz498jDCOpWw8I-Xyyq2v/w270-h270/IMG_4145.jpeg" /></a>4 boneless, skinless chicken breasts</div>Olive oil<br />21-Seasoning Salute, to taste<br />3 cans cream of chicken soup<br />3/4 c milk<br />1/4 c butter, cut into small pieces<br />Dried onion, to taste<br />1/2 tsp garlic powder<br />Salt & pepper, to taste<br />16 oz frozen mixed vegetables (1 bag - carrots, corn, peas, green beans)<br />2 c shredded cheddar cheese (1 bag)<br />32 oz frozen tater tots (1 bag)<br /><br />Cut up chicken breasts and saute in olive oil in a large pan. Add 21-Seasoning Salute during final stages. Set aside cooked chicken in a bowl.<br />Preheat oven to 400F. Spray a 9x13" deep baking dish with non-stick cooking spray and set aside.<br />In the pan used to cook the chicken, combine soup, milk, butter, onion, garlic powder, and salt & pepper.<br />Stir together and cook over medium heat, until heated through.<br />Remove pan from the heat and stir in chicken, frozen vegetables, and cheese.<br />Scoop mixture into prepared baking dish. Top with frozen tater tots.<br />Bake for 30-35 min, or until it starts to bubble.Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-53765485159577811332022-12-22T16:26:00.008-07:002022-12-22T16:28:47.462-07:00Easy Sausage Gravy & Biscuits<p><i>Savory breakfasts are my favorite, and Connor really enjoys them, too. For the first day of winter break, we made this one morning. It's a conglomeration of a few different recipes, but I wanted to save how we did it. Plus, Connor plans to make this on his own.</i></p><p><span style="font-size: large;"><b>Easy Sausage Gravy & Biscuits</b></span></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioIvSszjn0Or6pLpC0ACSUzrz0vnBxjZBIS_UEBD6KnXLw4Bk6usjP08k6G9q58uTREy1Os7n6DdjB5L-2IqlwgzDiV_mGmhsVXmfLZ0shLbys8HXcZnWNMKnJGOFQCRHPB8MiVCrJEAINYQfTlu42yEB-zQnVPHtCDMBheQteBBDzA1dMrj88sM6p" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioIvSszjn0Or6pLpC0ACSUzrz0vnBxjZBIS_UEBD6KnXLw4Bk6usjP08k6G9q58uTREy1Os7n6DdjB5L-2IqlwgzDiV_mGmhsVXmfLZ0shLbys8HXcZnWNMKnJGOFQCRHPB8MiVCrJEAINYQfTlu42yEB-zQnVPHtCDMBheQteBBDzA1dMrj88sM6p" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1001" data-original-width="1500" height="201" src="https://blogger.googleusercontent.com/img/a/AVvXsEioIvSszjn0Or6pLpC0ACSUzrz0vnBxjZBIS_UEBD6KnXLw4Bk6usjP08k6G9q58uTREy1Os7n6DdjB5L-2IqlwgzDiV_mGmhsVXmfLZ0shLbys8HXcZnWNMKnJGOFQCRHPB8MiVCrJEAINYQfTlu42yEB-zQnVPHtCDMBheQteBBDzA1dMrj88sM6p=w301-h201" width="301" /></a></div><br />1 can buttermilk biscuits<br />1 pkg (9.6 oz) Jimmy Dean Turkey Sausage Crumbles</div><div style="text-align: left;">about 1/4 c. flour</div><div style="text-align: left;">2.5 c. milk</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake the biscuits per the can instructions.</div><div style="text-align: left;">Meanwhile, warm sausage in a large skillet over medium heat, stirring frequently.</div><div style="text-align: left;">Stir in flour, until combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more min. Season to taste with salt and pepper.</div><div style="text-align: left;">Split biscuits in half. Place open biscuit on plate and top with 1/3 c. gravy.</div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-1405545995948625912022-12-22T16:14:00.006-07:002022-12-22T16:15:42.500-07:00Gingerbread Cookie Butter Oatmeal Cookies<div><i>These might be my new favorite cookie! They remind me a little bit of <a href="http://rogersfamilyrecipes.blogspot.com/2010/01/margenes-oatmeal-coconut-crispies.html" target="_blank">Mom's Oatmeal Coconut Crispies</a>, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from <a href="https://www.melskitchencafe.com/gingerbread-oatmeal-cookies/ " rel="nofollow" target="_blank">here</a>.</i></div><div><br /></div><div><b><span style="font-size: large;">Gingerbread Cookie Butter Oatmeal Cookies</span></b></div><div><br /></div><div><i>Makes about 6 dozen cookies</i><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclizpqhZ7aBtueo3bAqZCT2XbFpwiPM5VFgK1PNFmq40mq6bcdAcOpkIti3-AUgZhMO3JASouHlx211fmESe-b2wCtHU2oq3P0qheu6ZB7sYy14DAUO7yE45EXNGmbLO1IhWOp2EOeETKOsb4f0s1RN6Bdlbz4Lxkdv3yCqlqyeTV3u3Wjey_c6-f/s900/gingerbread-oatmeal-cookies5-600x900.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclizpqhZ7aBtueo3bAqZCT2XbFpwiPM5VFgK1PNFmq40mq6bcdAcOpkIti3-AUgZhMO3JASouHlx211fmESe-b2wCtHU2oq3P0qheu6ZB7sYy14DAUO7yE45EXNGmbLO1IhWOp2EOeETKOsb4f0s1RN6Bdlbz4Lxkdv3yCqlqyeTV3u3Wjey_c6-f/w213-h320/gingerbread-oatmeal-cookies5-600x900.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://www.melskitchencafe.com/gingerbread-oatmeal-cookies/" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table></div><div><br /></div><div>1 c. unsalted butter, softened</div><div>14 oz. jar Trader Joe's Cookie Butter</div><div>3/4 c. granulated sugar</div><div>3/4 c. light brown sugar, packed</div><div>1 tsp. baking soda</div><div>1 tsp. baking powder</div><div>1 tsp. salt</div><div>1/2 tsp. ground ginger</div><div>1/4 c. molasses</div><div>1 tsp. vanilla extract</div><div>2 large eggs</div><div>2 c. flour</div><div>2 c. oats</div><div><br /></div><div>Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.</div><div><br /></div><div>In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.</div><div><br /></div><div>Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.</div><div><br /></div><div>Add the flour and oats, and mix until just evenly combined.</div><div><br /></div><div>Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min until set around the edges with a few cracks on top, but still soft in the middle. Let the cookies rest for a few minutes on the sheet.</div><div><br /></div><div>Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.</div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-51582687605748054642021-08-26T10:51:00.007-07:002021-08-26T10:56:24.689-07:00Slow Cooker Maple & Brown Sugar Pork Tenderloin<i>I made this pork for the family the other night, and we all snarfed it down! The sauce is unexpected, almost like a Carolina BBQ sauce flavor, but not quite. So tasty! Adapted from <a href="https://www.sixsistersstuff.com/recipe/slow-cooker-maple-and-brown-sugar-pork/" rel="nofollow" target="_blank">here</a>.</i><br /><br /><br /><b><span style="font-size: large;"> Slow Cooker Maple & Brown Sugar Pork Tenderloin</span></b><br /><br /><div class="separator"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1798" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L-wClgo0mMkuqC-kX1fB2EBcEBWgwf1HSpDvFF5F3mSMWzvr1zDkCiY6HN-z598m5fMaC4YbyVdiA8EUPUnJ8i8Xbf3yw3yBZ8g8cM5Imk2LBA-UH9QVJTT9AIimq4UMtKZg0HVjfJA/w134-h200/Slow-Cooker-Maple-and-Brown-Sugar-Pork-Tenderloin-2.jpeg" style="margin-left: auto; margin-right: auto;" width="134" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://www.sixsistersstuff.com/recipe/slow-cooker-maple-and-brown-sugar-pork/" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table>2 lbs. pork tenderloin<br />salt and pepper to taste<br />1/4 c. maple syrup (cut in 1/2 if using pure syrup)<br />1 tsp. minced garlic<br />4 Tbsp. Dijon mustard<br />2 Tbsp. honey<br />2 Tbsp. brown sugar<br />1 Tbsp. cider vinegar<br />1/2 tsp. dried thyme crumbled<br />1 Tbsp. cornstarch<br />1 Tbsp. cold water<br /><br />Sprinkle tenderloin lightly with salt and pepper.<br />Place pork in a slow cooker sprayed with non-stick cooking spray.<br />Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.<br />Turn pork to coat thoroughly.<br />Cover and cook on LOW for 7-8 hrs (check temp around 6.5 hours - pork should be cooked to ~150 degrees F), or on HIGH for 3-4 hrs.<br />Remove pork to a plate and cover with foil to keep warm.<br />Pour the juices into a saucepan and bring to a boil over medium heat.<br />Simmer for 5 min.<br />Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 min. longer.<br />Slice the pork and serve with the thickened juices.</div><div class="separator"><br /></div><div class="separator">Serves 6.</div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-72202817360932615572021-08-26T10:35:00.003-07:002021-08-26T10:55:19.314-07:00Air Fryer Roasted Potatoes<p><i>I discovered this simple recipe the other day and made it to go along with our pork tenderloin. Very easy, super tasty, and it's really nice to not have to heat up the kitchen with the oven! Adapted from <a href="https://therecipecritic.com/air-fryer-potatoes/" rel="nofollow" target="_blank">here</a>.</i></p><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Air Fryer Roasted Potatoes</b></span></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnupXGilgi6dB_S_sL0D6TMD6ntF9QeN9Wq6v2-ACA5FQjRUsoKofWvkY621uzpsWN-PKt0t1Ljk2rmzHZVNGnoH_D7IgRKjuGGBJI3_qEVEs9wwozBZnCdOEdB6IloSws2mhvrGgb9Z4/s1500/airfryerpotatoes3.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: xx-small;"><img border="0" data-original-height="1500" data-original-width="1000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnupXGilgi6dB_S_sL0D6TMD6ntF9QeN9Wq6v2-ACA5FQjRUsoKofWvkY621uzpsWN-PKt0t1Ljk2rmzHZVNGnoH_D7IgRKjuGGBJI3_qEVEs9wwozBZnCdOEdB6IloSws2mhvrGgb9Z4/w133-h200/airfryerpotatoes3.jpeg" width="133" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://therecipecritic.com/air-fryer-potatoes/" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table>1 lb. Yukon gold baby potatoes or red potatoes, cut into 1” pieces<br />2 Tbsp. olive oil<br />1/2 Tbsp. Italian seasoning<br />3 cloves garlic minced<br />salt & pepper<br />1/4 c. shredded parmesan cheese<br />chopped parsley for garnish<br /><br />In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and parmesan.<br />Add to the basket of your air fryer. Cook at 400°F for 10 min. <br />Toss the potatoes in the basket and continue to cook for 8-10 min. or until tender and crisp. <br />Garnish with chopped parsley.<br /><br /><p></p><div>Serves 4.</div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-31815636032576560892021-08-11T17:38:00.001-07:002021-08-11T17:39:04.656-07:00Brownie Pudding Delight<p><i>I made this delicious dessert for Brian's birthday this year, and we all loved it! I froze it initially, but it was nearly impossible to cut without a countertop thaw for about 30 minutes. Next time, I'll probably just keep it in the fridge. I also skipped the chocolate drizzle and chocolate bar shavings on top, and opted for Heath candy bits instead. Adapted from <a href="https://www.sixsistersstuff.com/recipe/pudding-cake/" rel="nofollow" target="_blank">here</a>. </i></p><p><b><br /></b></p><p><b><span style="font-size: large;">Brownie Pudding Delight</span></b></p><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0p-qEsEs4qIkXg0WdZ-QQhfdeOV_4zk31XsjjechVPIocKaQG3dMdtXdp3DcakGerh8ueAPxHOte8L83zdHPmsJSUMt4Uf9lk4zLgT-xqmKUaiY5F-5UhATH5qn_bu1K9GV290q-7OI/s1132/Layered-Brownie-Pudding-Dessert.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="891" data-original-width="1132" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0p-qEsEs4qIkXg0WdZ-QQhfdeOV_4zk31XsjjechVPIocKaQG3dMdtXdp3DcakGerh8ueAPxHOte8L83zdHPmsJSUMt4Uf9lk4zLgT-xqmKUaiY5F-5UhATH5qn_bu1K9GV290q-7OI/w200-h158/Layered-Brownie-Pudding-Dessert.jpeg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://www.sixsistersstuff.com/recipe/pudding-cake/" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table>1 brownie mix (for a 9×13 pan) <br />Brownie mix ingredients (oil, water, eggs)<br />8 oz. cream cheese (1 package, softened - light cream cheese okay)<br />1 c. powdered sugar<br />16 oz. Cool-Whip frozen whipped topping (8 oz. containers - 2)<br />3 oz. instant chocolate pudding mix (1 package)<br />3 oz. instant vanilla pudding mix (1 package)<br />3.5 c. milk<br />Hot fudge or chocolate syrup (optional)<br />1 plain chocolate candy bar (like a Hershey's bar) or candy bits (Heath)<br /><br />Mix brownie mix according to directions, and bake in a 9×13 inch greased and floured pan.<br />Mix cream cheese, powdered sugar and 1 container whipped topping. Spread mixture on top of the cooled brownies.<br />Blend puddings and milk together and carefully spread on top of the cream cheese mixture.<br />Top with second container of whipped topping. <br />Put chocolate shavings and chocolate syrup on top (or candy bits).<br />Refrigerate until ready to serve (or freeze it). Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-35300474000801610252021-06-01T10:49:00.004-07:002021-06-01T11:10:26.755-07:00White Chocolate Grill Copycat Israeli Couscous<p><span style="font-family: inherit;"><i>I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the <a href="https://whitechocolategrill.com/" rel="nofollow" target="_blank">White Chocolate Grill</a>. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).</i></span></p><br /><b><span style="font-size: large;">White Chocolate Grill Copycat Israeli Couscous</span></b><br /><br /><b><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFyHcJx3vnFm8ptn70HtRo3qbWdRDsffbPDc2k3jfHUflAV0WsmbbjjONOi3awdhTFIMRsXCqAvTwUGVRfMWqCMcBMGXFHCVGl1cfD9PhrTCu2Q1F2lVR16kJV6ZOuGFNIEx0n5xIruo/s594/Screen+Shot+2021-06-01+at+10.56.22+AM.png" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="566" data-original-width="594" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFyHcJx3vnFm8ptn70HtRo3qbWdRDsffbPDc2k3jfHUflAV0WsmbbjjONOi3awdhTFIMRsXCqAvTwUGVRfMWqCMcBMGXFHCVGl1cfD9PhrTCu2Q1F2lVR16kJV6ZOuGFNIEx0n5xIruo/w200-h191/Screen+Shot+2021-06-01+at+10.56.22+AM.png" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://postmates.com/merchant/the-white-chocolate-grill-littleton" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table></span></b>4 c. of Israeli couscous<br />1/2 c. shelled pistachios<br />1/2 c. golden raisins<br />3 radishes (julienned to the best of your ability)<br />6 large fresh basil leaves (about 1/3 c. after chopped)<br />1 sprig of fresh parsley (about 4 Tbsp.)<br />1/4 c. minced red onion<br />2 Tbsp. mayonnaise (I like the kind made with olive oil)<br />2 Tbsp. champagne or apple cider vinegar<br />1 Tbsp. honey<br />S & P to taste<br /><br />Cook the couscous to the box directions, then cooled to at least room temp. <br />Chop the pistachios slightly (you want larger chunks). <br />Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil. <br />Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between. <br />Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-18310313558742804222021-05-17T11:45:00.005-07:002021-05-18T17:59:53.546-07:00Kinda Fancy Oatmeal Cookies<i>I made 2 batches of these oatmeal cookies last Friday, and they're still chewy 3 days later! I really like them plain, Brian, of course, prefers them with chocolate chips. The <a href="https://www.amazon.com/dp/B00017028M/ref=cm_sw_em_r_mt_dp_9SSZBKDR5XVD05EH7ANM" rel="nofollow" target="_blank">flaked sea salt</a> on top was a really nice, kinda fancy touch, to counteract the sweetness of the cookies. (Adapted from <a href="https://www.blogger.com/#">here</a>.)</i><div><br /></div><div><br /><b><span style="font-size: large;">Kinda Fancy Oatmeal Cookies</span></b><br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-id3UVTP7jl2jhJy7eimS9d9onu_iBX8-x6Hgz7yDC2WCG8je-QP9l9ZjMJmzgi4dhIB654sJdnvPGmsGDwoji-hdoYHE_JSZK7ba1SCg6OzbGiuOJ9JPPJgfqSyHdT62hVKh4q0oytk/s658/oatmeal-cookies-3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-id3UVTP7jl2jhJy7eimS9d9onu_iBX8-x6Hgz7yDC2WCG8je-QP9l9ZjMJmzgi4dhIB654sJdnvPGmsGDwoji-hdoYHE_JSZK7ba1SCg6OzbGiuOJ9JPPJgfqSyHdT62hVKh4q0oytk/w198-h200/oatmeal-cookies-3.jpeg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="text-align: start;">{</span><a href="https://www.blogger.com/#" style="text-align: start;">source</a><span style="text-align: start;">}</span></span></td></tr></tbody></table>PREP TIME: 15 min.<div>COOK TIME: up to 12 min.<br />YIELD: 2.5 dozen<br /><br />1.5 c. all-purpose flour<br />1 tsp. baking soda<br />1 tsp. cinnamon<br />1 tsp. sea salt<br />1 c. unsalted butter, at room temperature<br />1 c. packed brown sugar<br />0.5 c. granulated sugar<br />1 large egg<br />1 large egg yolk<br />1 Tbsp. pure vanilla extract<br />3 c. old fashioned oats<br /><a href="https://www.amazon.com/dp/B00017028M/ref=cm_sw_em_r_mt_dp_9SSZBKDR5XVD05EH7ANM" rel="nofollow" target="_blank">Flaked sea salt</a>, for sprinkling on cookies<br /><br />Preheat oven to 350°F.<br />In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.<br />In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.<br />Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.<br />With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.<br />Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart. <br />Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with <a href="https://www.amazon.com/dp/B00017028M/ref=cm_sw_em_r_mt_dp_9SSZBKDR5XVD05EH7ANM" rel="nofollow" target="_blank">flaked sea salt</a>. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.<br /><br />Optional Mix-Ins: <i>(Add up to 1.5-2 c. of the following ingredients) </i> chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee</div></div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-57262528521990787242021-04-21T13:04:00.004-07:002021-04-21T13:05:13.807-07:00TikTok's Baked Chicken Feta Tomato Pasta<p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i>Made this last night, and it did not disappoint! All of us thought it was delicious. (Adapted from <a href="https://reallifedinner.com/baked-chicken-feta-tomato-pasta/ " rel="nofollow" target="_blank">here</a>.)</i></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><span style="font-size: large;">TikTok’s Baked Chicken Feta Tomato Pasta</span></b></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"> </p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Prep time: 15 mins</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r7IOSjJZt2ROvUbD4dINDQRIVrKdqZJfFUJH0-W8aStx71FWnAycfmLlay6hwYqQytgNXB_kd43ttr1O4bh0NlRbox00r-ZDHXGoQNmsJpYVPjeU1HCAXIZ-RkVO5s-ZZ1TWxwnh0MA/s1050/Baked_Chicken_Feta_Tomato_Pasta1.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1050" data-original-width="700" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r7IOSjJZt2ROvUbD4dINDQRIVrKdqZJfFUJH0-W8aStx71FWnAycfmLlay6hwYqQytgNXB_kd43ttr1O4bh0NlRbox00r-ZDHXGoQNmsJpYVPjeU1HCAXIZ-RkVO5s-ZZ1TWxwnh0MA/w133-h200/Baked_Chicken_Feta_Tomato_Pasta1.jpeg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>{<a href="https://reallifedinner.com/baked-chicken-feta-tomato-pasta/" rel="nofollow" target="_blank">source</a>}</i></span></td></tr></tbody></table>Cook time: 35 mins<span class="Apple-converted-space"> </span><p></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Total time: 50 mins</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Serves: 6-8</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"> </p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 lb. chicken breast, cut into 1” pieces</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">3-4 c. cherry tomatoes (up to 2 pkgs.)</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 (8-10 oz.) block of feta cheese</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1/2 c. + 1 Tbsp. olive oil</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1-2 tsp. lemon juice</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 tsp. salt, divided</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1/4 tsp. pepper, divided</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 tsp. dried basil</p><p class="p2" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;">1/2 c. fresh basil, chopped</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 tsp. minced garlic or 2 cloves, crushed</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 (12-16 oz.) box of your favorite pasta</p><p class="p2" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Preheat oven to 400°F.</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Place cut chicken pieces into the bottom of a 9x13 baking dish. Sprinkle them with lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, 1/8 tsp. pepper, dried basil.</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuIfhaeihlH_rtD3OYjzxFzil1eN4427D_asAWaD8YGTlEmSySiiIqm64Ic1wLOnlNFlJ66mSKL0qv2l3w_cEGDZVedowID0DXjt29bSpp45LYY9vaTwk-epzvlT7sHos-GEVzZkxCYA/s1050/Baked_Chicken_Feta_Tomato_Pasta6.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1050" data-original-width="700" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuIfhaeihlH_rtD3OYjzxFzil1eN4427D_asAWaD8YGTlEmSySiiIqm64Ic1wLOnlNFlJ66mSKL0qv2l3w_cEGDZVedowID0DXjt29bSpp45LYY9vaTwk-epzvlT7sHos-GEVzZkxCYA/w133-h200/Baked_Chicken_Feta_Tomato_Pasta6.jpeg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>{<a href="https://reallifedinner.com/baked-chicken-feta-tomato-pasta/" rel="nofollow" target="_blank">source</a>}</i></span></td></tr></tbody></table><p></p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Scoot the chicken out of the center and place the block of feta there.</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Arrange the tomatoes evenly on top of the chicken. Then pour 1/2 c. olive oil evenly over everything and sprinkle with the remaining 1/2 tsp. salt and 1/8 tsp. pepper.</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Bake uncovered for 35 min.</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Cook the pasta in salted water (1.5-2 tsp. salt) while the chicken cooks. (Before draining the water, reserve 1 c. pasta water in case you want to thin out the sauce.)</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">After 35 min., remove the chicken dish and add the chopped basil and crushed garlic. Stir well until the melted feta is completely distributed.</p><p class="p1" style="font-family: "Helvetica Neue"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Add the drained pasta and toss until coated. Serve with bread and/or a salad.</p>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-50315089355118847392020-12-27T15:24:00.003-07:002021-04-21T12:58:08.419-07:00Strawberry Pecan Pretzel Salad<i>This salad was served at Emily's baby shower and then I made it for Christmas Day. Pretty dang tasty! (Adapted from <a href="https://www.thegunnysack.com/strawberry-pecan-pretzel-salad/" rel="nofollow" target="_blank">here</a>.)</i><div><br /></div><div><b><span style="font-size: medium;">Strawberry Pecan Pretzel Salad</span></b></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTgpiYpiJgN0HZVym5FnKtm1D21keD3OOSRQ5wVyG-WULBSFJ8YvxKqM1b6kq9FzJpBD4F8vh5uDpDV_Y44dU2GUwgyvm5J7TGi-SamTO_cVWdO-A7_1ybJvcYR6VHb1Cad3BAx8NSQs/s443/Strawberry+Pretzel+Salad.png" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="443" data-original-width="295" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTgpiYpiJgN0HZVym5FnKtm1D21keD3OOSRQ5wVyG-WULBSFJ8YvxKqM1b6kq9FzJpBD4F8vh5uDpDV_Y44dU2GUwgyvm5J7TGi-SamTO_cVWdO-A7_1ybJvcYR6VHb1Cad3BAx8NSQs/w133-h200/Strawberry+Pretzel+Salad.png" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="https://www.thegunnysack.com/strawberry-pecan-pretzel-salad/" rel="nofollow" target="_blank">source</a>}</span></td></tr></tbody></table><br />1 c. broken pretzels (minis broken into 4 parts)</div><div>1/2 c. chopped pecans</div><div>3/4 c. brown sugar</div><div>3/4 c. butter, melted</div><div>3 c. diced strawberries (1.5 lbs)</div><div>8 oz. cream cheese (1 block)</div><div>1/2 c. granulated sugar</div><div>1 tsp. vanilla</div><div>3 c. Cool Whip (8 oz. tub)</div><div><br /></div><div>Mix together pretzels, pecans, brown sugar, and melted butter.</div><div>Spread on a large, rimmed baking sheet, and bake at 400<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 13.2px;">°</span>F for 7-8 minutes.</div><div>Allow the mixture to completely cool, and break into small pieces.</div><div>(The prepped strawberries and this sugared mix can be stored overnight.)</div><div>Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the Cool Whip.</div><div>Stir the strawberries and sugared mix into the fresh cream cheese mixture.</div><div>Serve immediately.</div><div>(Salad will get watery over time, so don't plan on leftovers.)</div>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-64841324700479032762020-04-17T17:37:00.003-07:002020-04-17T17:39:47.602-07:00Chewy M&M Cookies<i>M&Ms have always been one of Connor's favorite candies! These easy cookies, adapted from <a href="https://lilluna.com/mm-cookies/" target="_blank">here</a>, did not disappoint!</i><br />
<br />
<b><span style="font-size: large;">Chewy M&M Cookies</span></b><br />
<br />
1 c. sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyv3mX7j1hL5lezhntbSNetycuTVYAAJ9O27LwYRJFKsEk9UzauOKRLpZpEspin5geu0LhClwITOJ04INMHgKBGOj41ZMTWYmS0Q00vyGqiZwweaFvU1ZMD6_yr3tzZfWT96CPz8pqrs/s1600/IMG_8007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyv3mX7j1hL5lezhntbSNetycuTVYAAJ9O27LwYRJFKsEk9UzauOKRLpZpEspin5geu0LhClwITOJ04INMHgKBGOj41ZMTWYmS0Q00vyGqiZwweaFvU1ZMD6_yr3tzZfWT96CPz8pqrs/s200/IMG_8007.JPG" width="150" /></a></div>
1 c. brown sugar<br />
1/2 c. butter, softened<br />
1/2 c. oil<br />
2 eggs<br />
1 tsp. baking powder<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
1 tsp. vanilla<br />
3 c. flour<br />
M&M's chopped and whole, separated<br />
<br />
Cream together sugars, butter and oil.<br />
Add eggs and beat until fluffy.<br />
Add dry ingredients as well as vanilla.<br />
Mix in chopped M&Ms (however many you want).<br />
Place in balls on greased pan, insert 3-5 M&Ms on top.<br />
Bake at 350°F for 7-8 minutes.Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-25823885722824335332020-04-17T17:29:00.000-07:002020-04-17T17:39:59.043-07:00Carrot Cake Muffins<i>When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from <a href="https://www.lecremedelacrumb.com/carrot-cake-muffins/" target="_blank">here</a>.)</i><br />
<br />
<b><span style="font-size: large;">Carrot Cake Muffins</span></b><br />
<br />
1 1/2 c. flour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcaEYkiWfU4YkLTSkK5Xflnio90pnrSkk9oWRdKUeh_ZtN7ksArmHbjqW_VOtZ2iWNagOKAxNXF38ZgoxOaKfr-TJRV1Cviln0Zry4E1gtS3U5C4f-Du3shHGaVte3KDfGdCI2D_bKa8/s1600/IMG_8688.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcaEYkiWfU4YkLTSkK5Xflnio90pnrSkk9oWRdKUeh_ZtN7ksArmHbjqW_VOtZ2iWNagOKAxNXF38ZgoxOaKfr-TJRV1Cviln0Zry4E1gtS3U5C4f-Du3shHGaVte3KDfGdCI2D_bKa8/s200/IMG_8688.JPG" width="200" /></a></div>
1 c. sugar<br />
1/2 tsp. cinnamon<br />
1/2 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 c. vegetable oil<br />
1/3 c. brown sugar<br />
2 large eggs<br />
2 tsp. vanilla extract<br />
2 c. finely, freshly grated carrots<br />
<br />
Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.<br />
Preheat oven to 350°F and line a muffin tin with cupcake liners.<br />
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.<br />
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.<br />
Stir dry ingredients into wet ingredients until completely mixed.<br />
Fill muffin liners 2/3 full.<br />
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.<br />
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.<br />
<br />
<i>Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.</i>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-31233477787832375062020-01-15T09:09:00.002-07:002020-04-17T17:40:12.517-07:00Cookie Butter Snickerdoodles<i>I made these for Christmas this year, and they might be my new favorite way to make snickerdoodles! The cookie butter adds a little extra spice and covers up the tang of the cream of tartar quite nicely. The cookies also stayed soft for a good, long time. (Adapted from <a href="https://bakeorbreak.com/2016/10/cookie-butter-snickerdoodles/" target="_blank">here</a>.)</i><br />
<br />
<b><span style="font-size: large;">Cookie Butter Snickerdoodles</span></b><br />
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00y5RJ-ez_Hrs3C1dVTKAlTH0Pvc1cmk52TbO6jQzDS27iF7DKq6Ftg4mnOvchU-7RXUG62bx6koKXz2iNtMinzsJ_GejN547bIu3itOIjdppHRnkN_-hDCXbnJmVBwh1K7KA7AayzvY/s1600/IMG_6796.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00y5RJ-ez_Hrs3C1dVTKAlTH0Pvc1cmk52TbO6jQzDS27iF7DKq6Ftg4mnOvchU-7RXUG62bx6koKXz2iNtMinzsJ_GejN547bIu3itOIjdppHRnkN_-hDCXbnJmVBwh1K7KA7AayzvY/s200/IMG_6796.jpg" width="200" /></a>3 c flour<br />
1 tsp baking soda<br />
1/2 tsp cream of tartar<br />
1/2 tsp cinnamon<br />
1/2 tsp salt<br />
3/4 c unsalted butter, softened<br />
3/4 c light brown sugar<br />
1/2 c sugar<br />
1/2 c cookie butter<br />
2 large eggs<br />
1 tsp vanilla extract<br />
cinnamon-sugar mixture:<br />
<div>
1 c sugar</div>
<div>
1 Tbsp cinnamon<br />
<br />
Preheat oven to 350°F. Line baking sheets with silpat liners.<br />
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.<br />
Using a hand mixer on medium speed, beat the butter, brown sugar, sugar, and cookie butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.<br />
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.<br />
Using a small cookie scoop, roll the dough into balls, 1 at a time. Then roll each ball in the cinnamon-sugar mixture to coat. Place 2 inches apart on the prepared pans.<br />
Bake, one pan at a time, 8 to 10 minutes or until lightly browned. Cool on the pans for 5 minutes. Then transfer the cookies to wire racks to cool completely.</div>
<div>
<br /></div>
<div>
Yield: 4-5 dozen cookies</div>
</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-35200461808290108892019-07-08T18:46:00.003-07:002023-07-14T09:44:13.918-07:00Margene’s Famous Potato Salad (Instant Pot) <i>Slowly but surely, I'm trying to make more use of my Instant Pot. I made <a href="http://rogersfamilyrecipes.blogspot.com/2010/05/margenes-famous-potato-salad.html" target="_blank">Mom's Potato Salad</a> over the weekend, and kept track of quantities (since <a href="http://rogersfamilyrecipes.blogspot.com/2010/05/margenes-famous-potato-salad.html" target="_blank">her recipe</a> doesn't have any amounts in it). Even if you don't use an Instant Pot to cook the potatoes and boil the eggs, the specifics in this recipe might help with your efforts. I cooked the potatoes and eggs in the Instant Pot, according to <a href="https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/" target="_blank">a recipe at Pressure Cooking Today</a>.</i><br />
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Margene’s Famous Potato Salad (Instant Pot)</span></b></div>
<div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLE5__XeElJ6JaYyN3mFvxoXgL7eDraPI8-aHuwEVSrG39woBQUHaXmp_-YFFwP_da8fMfKjj1NZL-OYdVFhfNJEXFM_5_At2J279gO8eQM_38LmVbdwcWLFA7EbVqV2xsuyGbaMvWd1g/s1600/southern-potato-salad-10.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="680" data-original-width="680" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLE5__XeElJ6JaYyN3mFvxoXgL7eDraPI8-aHuwEVSrG39woBQUHaXmp_-YFFwP_da8fMfKjj1NZL-OYdVFhfNJEXFM_5_At2J279gO8eQM_38LmVbdwcWLFA7EbVqV2xsuyGbaMvWd1g/s200/southern-potato-salad-10.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><a href="https://spicysouthernkitchen.com/southern-potato-salad/" target="_blank">{source}</a></span></td></tr>
</tbody></table>
5-6 large russet potatoes <br />
5 eggs <br />
1.5 c. water <br />
1 celery heart <br />
1 cucumber <br />
4-5 large dill pickles <br />
6-8 green onions, (just the white & light green part) <br />
12-14 oz. Miracle Whip <br />
2 Tbsp. yellow deli mustard <br />
paprika <br />
<br />
Clean potatoes, then peel and cube. <br />
Add water to Instant Pot. <br />
Add cubed potatoes to the IP steamer basket and place the eggs on top. <br />
Lock the lid in place, select High Pressure, 4 minutes cook time, and start. <br />
When the timer beeps, turn off the IP and do a quick pressure release. <br />
When the release is done, carefully remove the lid and the steamer basket. <br />
Place the eggs in an ice water bath to cool. <br />
Place the potatoes in a large mixing bowl to cool. <br />
Prep celery, cucumber, pickles, and onions (don’t worry about getting anything too finely chopped – chunky works well), and add them to the mixing bowl. <br />
Peel and chop 4 eggs into small bowl, set aside. Peel and slice 5th egg and save for garnish. <br />
Mix large bowl ingredients with Miracle Whip and mustard, until well combined. <br />
Add in chopped egg, and gently mix. <br />
Transfer to serving/storage bowl. <br />
Garnish with sliced egg, and sprinkle with paprika. <br />
Tastes best if you chill 4+ hours prior to serving. </div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-27087856259722528522018-04-03T13:01:00.002-07:002019-05-08T16:27:26.500-07:00Caramel Carrot Poke Cake<i>I found this recipe online, and made it to complement our Easter dinner - it was delicious! Very reminiscent of my <a href="http://rogersfamilyrecipes.blogspot.com/2010/01/candy-bar-cake.html" target="_blank">Candy Bar Cake</a>. (Adapted from <a href="https://www.somethingswanky.com/better-than-easter-carrot-cake-poke-cake/" target="_blank">Something Swanky</a>.)</i><br />
<b><span style="font-size: large;"><br /></span></b>
<span style="font-size: large; font-weight: bold;">Caramel Carrot Poke Cake</span><br />
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zcvlf9izGoZz9pa4-IRu-_9_fWaOJSp8hNtRJpwBU1wdfmgRjYDuhMUmqm2wt8ncQuZFojmaCgliD1OmTExt8wAJfSZJQm6dGbNkd3brITcWASbWsq9dt3OkCZl7eJoGgzVyylN7Q9g/s1600/Carrot+Caramel+Poke+Cake.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="171" data-original-width="143" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zcvlf9izGoZz9pa4-IRu-_9_fWaOJSp8hNtRJpwBU1wdfmgRjYDuhMUmqm2wt8ncQuZFojmaCgliD1OmTExt8wAJfSZJQm6dGbNkd3brITcWASbWsq9dt3OkCZl7eJoGgzVyylN7Q9g/s200/Carrot+Caramel+Poke+Cake.jpg" width="166" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">{<a href="https://www.somethingswanky.com/wp-content/uploads/2017/04/DSC_2267.jpg" target="_blank">source</a>}</td></tr>
</tbody></table>
<div>
1 carrot cake mix, baked in a 9x13 pan and cooled<br />
8-10 oz. of store-bought caramel sauce<br />
6-8 oz. whipped cream cheese (in the tub)<br />
2.5 Tbsp. sugar<br />
8 oz. Cool Whip<br />
1/4 c. chopped pecans<br />
<br />
Poke holes all over the cake using the bottom of a mixing spoon handle.<br />
Pour the caramel sauce over the cake, aiming for the holes. </div>
<div>
Refrigerate the cake for at least 3 hours before serving.<br />
Make the frosting before serving. Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip. </div>
<div>
Spread the frosting mixture over the top of the cake. </div>
<div>
Top with the crushed pecans and additional caramel drizzle, if desired. <br />
Store cake in the refrigerator.</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.comtag:blogger.com,1999:blog-6854992212606032093.post-88106260173679375422017-08-13T20:08:00.001-07:002021-08-26T10:54:08.008-07:00Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches<i>This is the pulled pork recipe I made for the pool party... we've really enjoyed the leftovers! (Adapted from <a href="http://www.sixsistersstuff.com/2014/08/slow-cooker-hawaiian-bbq-pulled-pork-recipe.html" target="_blank">here</a>.)</i><div>
<br /><b><span style="font-size: large;">Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches</span></b></div>
<div>
<span style="font-size: large;"><b><br /></b></span><div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvEUvzphKqp5xBF8u5vsB4Z_nOK16pw64HGM0NTwpWZFQc2pple6rOGXjF8ZAeIkb1z8GMau7Rpr9CUrttb5wM4Twear1abomtrJMjjEKxSAnVFvyIlY51e_y0zNUn4gIZbEZYH1ow6c/s1600/IMG_2588.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvEUvzphKqp5xBF8u5vsB4Z_nOK16pw64HGM0NTwpWZFQc2pple6rOGXjF8ZAeIkb1z8GMau7Rpr9CUrttb5wM4Twear1abomtrJMjjEKxSAnVFvyIlY51e_y0zNUn4gIZbEZYH1ow6c/s200/IMG_2588.JPG" width="160" /></a>1 3-lb. pork shoulder, butt roast, or pork tenderloin<br />1/2 c. brown sugar, plus 2 Tbsp. for rub<br />1 20-oz. can pineapple rings, juice reserved<br />2 tsp. liquid smoke<br />1 c. + BBQ sauce <i>(we like Sweet Baby Ray's)</i><br />King’s Hawaiian sweet rolls for serving<br /><br />Spray slow cooker with non-stick cooking spray. <br />Take 2 Tbsp. of brown sugar and rub on all sides of the roast; set roast in slow cooker.<br />In a medium bowl, mix together 1/2 c. brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour over roast in slow cooker. <br />Cook on low for 8-10 hours or high for 5-6 hours.<br />Shred roast (it will literally fall apart)</div>
<div>
Scoop shredded pork onto individual rolls, top with a pineapple ring if desired, and serve.</div>
<div>
<br /></div>
<div>
Serves 6-8.</div>
</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-34021134644029016302017-04-06T19:25:00.000-07:002017-04-06T19:28:51.381-07:00Easy Baked Pesto Chicken<i>Made something new tonight, and it was a hit! Wanted to document it before I forgot... both that I cooked and that we loved it. LOL </i><i>(I buy the chicken, pesto, and Parmesan cheese all at Costco.)</i><br />
<div>
<i>I adapted this recipe from <a href="http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html?m=1" target="_blank">here</a> and she notes that it is "low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly."</i><br />
<br />
<b><span style="font-size: large;">Easy Baked Pesto Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tKbH3qdYVSk0Hs50ecuzIH8jC1acaACSU4L-T4XldEVHM8PE_-Ec2krzV7EVksdH35Kr3w7siKQ1aeAVUmfc4M-k5OvT-z5rXejA5wHdbzb637Vj4lM2MIw9rOkQbXbRYgXYtGaHgQk/s1600/pesto-chicken-400x400-kalynskitchen.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tKbH3qdYVSk0Hs50ecuzIH8jC1acaACSU4L-T4XldEVHM8PE_-Ec2krzV7EVksdH35Kr3w7siKQ1aeAVUmfc4M-k5OvT-z5rXejA5wHdbzb637Vj4lM2MIw9rOkQbXbRYgXYtGaHgQk/s200/pesto-chicken-400x400-kalynskitchen.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><a href="http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html?m=1" target="_blank">{source}</a></span></td></tr>
</tbody></table>
</span></b><br />
<br />
2 boneless, skinless chicken breasts<br />
1/2 - 3/4 c. basil pesto<br />
1/4 c. shredded Parmesan cheese<br />
1/2 c. shredded mozzarella cheese<br />
<br />
Preheat oven to 375°F.<br />
Trim chicken and slice into 3-4 smaller pieces/strips.<br />
Spray a 9”x13” baking dish with non-stick spray, then spread ¼ c. pesto over the bottom of the dish.<br />
Lay chicken pieces over the pesto and spread the remaining pesto on top.<br />
Cover with foil and bake for 25 minutes, just until the chicken is cooked through.<br />
Remove from oven and take off foil.<br />
Sprinkle cheese over chicken, and put back in the oven for another 5 minutes to melt the cheese.<br />
To lightly brown the cheese, turn on the broiler at this point and let it broil for 3-5 more minutes.<br />
Serve hot. Juice in pan is tasty over rice and veggies.</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-64126340957074715682017-02-06T12:30:00.000-07:002017-02-06T12:30:03.444-07:00Cheesy Chicken Broccoli Shells<div class="separator" style="clear: both; text-align: center;">
</div>
<i>This recipe combines Connor's favorite foods - chicken, pasta, cheese, and broccoli - and he LOVED it! (Recipe adapted from <a href="http://therecipecritic.com/2016/02/cheesy-chicken-broccoli-shells/" target="_blank">here</a>.)</i><br /><br /><b><span style="font-size: large;">Cheesy Chicken Broccoli Shells</span></b><br /><br />8 oz. pasta shells<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yv3zRUFSgbVNGUyAFxk1S8bwHySazZ9oEy1agMMhyphenhyphenS7Nk2mNkaKm-NK0FJ2whvdfva32Wv-vu4rJBsK0leT4WhPkkQWmdsw2BI9NPeEiGbKiaHnLC-tvHBadZd_r26n7uhlYSRTBjB0/s1600/cheesyshells.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yv3zRUFSgbVNGUyAFxk1S8bwHySazZ9oEy1agMMhyphenhyphenS7Nk2mNkaKm-NK0FJ2whvdfva32Wv-vu4rJBsK0leT4WhPkkQWmdsw2BI9NPeEiGbKiaHnLC-tvHBadZd_r26n7uhlYSRTBjB0/s200/cheesyshells.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://therecipecritic.com/2016/02/cheesy-chicken-broccoli-shells/" target="_blank"><span style="font-size: xx-small;">{source}</span></a></td></tr>
</tbody></table>
<br />12 oz. broccoli florets <i><span style="font-size: x-small;">(fresh or frozen)</span></i><br />1 lb. chicken breast, in bite-sized pieces<br />2 Tbsp. butter<br />1/4 c. flour<br />2 c. milk<br />2 c. grated sharp cheddar cheese<br />1/2 tsp. onion powder<br />1/2 tsp. garlic powder<br />salt and pepper to taste<br /><br />In a large pot bring water to a boil and add the pasta. Cook according to package directions. <br />While the pasta is cooking, sauté the chicken; set aside.<br />The broccoli - if fresh, add it to the boiling pasta the last 3 minutes of cooking; drain and set aside... - if frozen, microwave steam and set aside.<div>
Drain pasta and set aside in colander.<br />In the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Over medium-high heat, slowly whisk in the milk and cheese and bring to a boil, until it starts to thicken.<br />Add in pasta, broccoli, and chicken and toss to coat in the sauce. Serve immediately.</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-26311634202416945462017-02-06T12:16:00.003-07:002017-02-06T12:17:33.585-07:00Ted's Montana Grill Creamy Ranch Onion Dip<i>Our FAVORITE appetizer at Ted's Montana Grill is their Chip & Dip. I found <a href="http://www.accessatlanta.com/entertainment/dining/from-the-menu-ted-montana-grill/V7KbTSe9GXiz5p5fj4GSqM/" target="_blank">this knock-off recipe online, supplied by their corporate chef</a>. So delicious!</i><br />
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Ted's Montana Grill Creamy Ranch Onion Dip</span></b></div>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk2LjLfY7CUcx7b5XlF8b0K4Sfa_XQWAfJ0M2O56IyRp6cAaACguwvd9sV-jE8OzO81DIZwIRz2PfFB1hh2YmcrGYmjLcG7m7VAVnvsHfDoT1OSTw0BZmgn9fVHtPOxt7Kc8n7HXZCXY/s1600/teds+montana+grill+Chips+309+*750.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk2LjLfY7CUcx7b5XlF8b0K4Sfa_XQWAfJ0M2O56IyRp6cAaACguwvd9sV-jE8OzO81DIZwIRz2PfFB1hh2YmcrGYmjLcG7m7VAVnvsHfDoT1OSTw0BZmgn9fVHtPOxt7Kc8n7HXZCXY/s200/teds+montana+grill+Chips+309+*750.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><a href="http://www.accessatlanta.com/entertainment/dining/from-the-menu-ted-montana-grill/V7KbTSe9GXiz5p5fj4GSqM/" target="_blank">{source}</a></span></td></tr>
</tbody></table>
<div>
2 c. reduced-fat mayo<br />
<div>
2 c. reduced-fat sour cream<br />
1 c. sliced green onions <i><span style="font-size: x-small;">(1 bunch cut into 1/8" TINY pieces, save some for garnish)</span></i><br />
2 Tbsp. ranch dressing mix <span style="font-size: x-small;"><i>(1 packet)</i></span><br />
1 tsp. Tabasco sauce<br />
Freshly ground black pepper <span style="font-size: x-small;"><i>(for garnish) </i></span><br />
<br />
In a mixing bowl, combine mayo, sour cream, green onions, ranch mix and Tabasco.<br />
Whisk until smooth.<br />
Refrigerate until ready to use. May be made up to 2 days ahead. <br />
When ready to serve, garnish with remaining green onion and freshly ground black pepper.<br />
Serve with veggies or potato chips <i><span style="font-size: x-small;">(like Kettle brand chips)</span></i>.</div>
</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-67879867485388348982016-01-29T07:59:00.000-07:002016-01-29T07:59:00.053-07:00Crispy Cheddar Chicken<i>I made this the other night... <u>very</u> tasty! We all enjoyed it for dinner and then lunch the next day. I served it with Rice-a-Roni and steamed veggies. I adapted this recipe from <a href="http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/" target="_blank">here</a>.</i><br />
<br />
<span style="font-size: large;"><b>Crispy Cheddar Chicken</b></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SX5HpK3Lx5MLoXQA6hoOBEloyvKhB67_tWqsiooz6WnJci5vwAwV4m9cUrhwReu2r0O29Y8qdEyJcbE5iQDA7xNy0xu2i5P3T_dwsurHv_YtussYES8ddz07HkK8cTMkQHhmW_AhDak/s1600/The-second1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SX5HpK3Lx5MLoXQA6hoOBEloyvKhB67_tWqsiooz6WnJci5vwAwV4m9cUrhwReu2r0O29Y8qdEyJcbE5iQDA7xNy0xu2i5P3T_dwsurHv_YtussYES8ddz07HkK8cTMkQHhmW_AhDak/s200/The-second1.jpg" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/" target="_blank">source</a>}</span></td></tr>
</tbody></table>
<b>Chicken: </b><br />
<div>
2 lbs. chicken (4 breasts, tenders, etc.)<br />
1-1.5 sleeves Ritz crackers, crumbled<br />
1/3 c. milk<br />
2 c. cheddar cheese, grated<br />
dried parsley, to taste<br />
<br />
<b>Sauce: </b></div>
<div>
1 can cream of chicken soup<br />
2 Tbsp. sour cream<br />
2 Tbsp. butter<br />
21-Seasoning Salute, to taste<br />
milk (a little to thin, if necessary)<br />
<br />
Cut each chicken breast into 3-4 large chunks (this step not necessary if using tenders).<br />
<br />
Pour the milk, cheese and cracker crumbs into 3 separate containers.<br />
<br />
Dip each piece of chicken into the milk, then the cheese, then the crackers. Press the cheese and crackers into the chicken with your fingers.<br />
<br />
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Add the remaining cheese and crackers to the top, if you want. Sprinkle dried parsley over the chicken.<br />
<br />
Cover the pan with foil and bake at 400°F for 35 minutes. Remove the foil, and bake for an additional 10 minutes, or until the edges of the chicken are crispy, golden brown. Allow the chicken to rest for a few minutes before serving.<br />
<br />
While it’s baking, into a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Add a little 21-Seasoning Salute, and some milk to thin if you want (I did!). Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-61566024131635337682015-08-09T15:05:00.004-07:002015-08-09T15:05:36.199-07:00Super Soft Chocolate Chip Cookies<div>
<i>I'm a sucker for a super soft cookie! Try these out - they will not disappoint! (Recipe adapted from <a href="http://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/" target="_blank">here</a>.)</i></div>
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<div>
<br /></div>
<br /><b><span style="font-size: large;">Super Soft Chocolate Chip Cookies</span></b><div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><span style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="http://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbw0hPwqaYo-xjdHtVOl3rSwnZSEAoIRSPsugyhfwPbJEPNsef-MMB7E3AzQ-MiBzvbSbOhFOKR_t60RH60TJAbhBV61xUtR6WalnpwzkBOHqXft4gaz8-gWe4Bggnfiaii55ed4nqcU/s200/soft-choc-chip-cookies1.jpg" width="141" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><a href="http://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/" target="_blank">{source}</a></i></span></td></tr>
</tbody></table>
<div>
<br />2 sticks (1 c.) butter, softened <br />3/4 c. packed light brown sugar <br />3/4 c. granulated sugar <br />2 large eggs <br />2 tsp. vanilla extract <br />3 - 3 1/4 c. flour <br />1 tsp. baking soda <br />1 tsp. baking powder <br />1/2 tsp. salt <br />2 c. (12 oz.) chocolate chips <br /><br /><br />Preheat the oven to 350°F. <div>
<br />Line baking sheets with parchment paper or lightly grease with cooking spray. <i>(I used my silpat mats.)</i><br /></div>
<div>
In a large bowl, or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy – about 2-3 minutes.<br /></div>
<div>
Add the flour, baking soda, baking powder, salt and chocolate chips, and mix until combined. <br /><br />Roll into balls and drop onto the prepared baking sheets. <br /><br />Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. <br /><br />Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.<!--EndFragment--></div>
</div>
<div>
<br /></div>
<div>
<i>I used a small cookie scoop, and this recipe made at least 5 dozen cookies.</i></div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-64794881309778784182015-06-18T16:20:00.000-07:002015-06-18T16:20:12.015-07:00Emily's Liege Waffles<i>Emily made these yummy liege waffles at our family brunch last weekend. They are a copycat to the famous <a href="http://waffluv.com/" target="_blank">Waffle Love Truck</a> waffles. (Recipe adapted from <a href="http://www.ohsweetbasil.com/copycat-waffle-love-recipe.html" target="_blank">here</a>.)</i><div>
<br /></div>
<div>
<b><span style="font-size: large;">Emily's Liege Waffles</span></b><br /><br />prep time: 4 hours<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYBW8PePq5wgUM9g1Xqgk57udFcDX8eAJAcs8ngJdi5u8qGmSXbx3-oqT0aBPhdDTLgFL490F5ZZm8VqMryMGjold0X94CyRlkGmG90GwQVFZrYsYrxIBS0u_7Pu0GUFvTBtb3myUwEE/s1600/Waffle-Love-waffles-are-a-huge-hit-in-Utah-and-now-you-can-make-your-own-wafflelove-leige-waffles-from-home-ohsweetbasil.com-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYBW8PePq5wgUM9g1Xqgk57udFcDX8eAJAcs8ngJdi5u8qGmSXbx3-oqT0aBPhdDTLgFL490F5ZZm8VqMryMGjold0X94CyRlkGmG90GwQVFZrYsYrxIBS0u_7Pu0GUFvTBtb3myUwEE/s200/Waffle-Love-waffles-are-a-huge-hit-in-Utah-and-now-you-can-make-your-own-wafflelove-leige-waffles-from-home-ohsweetbasil.com-2.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ohsweetbasil.com/copycat-waffle-love-recipe.html" target="_blank">{source}</a></td></tr>
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<br />cook time: 5 minutes<br />yield: 10 waffles<br />serving size: 1 waffle<br /><br />3/4 c. whole milk, scalded and cooled to warm milk<br />2 Tbsp. water, warmed<br />1 1/2 tsp. sugar<br />2 tsp. instant yeast<br />2 large eggs, lightly whisked<br />1 c. unsalted butter, softened<br />3 Tbsp. honey<br />3 Tbsp. white sugar<br />3 tsp. vanilla<br />2 c. bread flour<br />1 1/2-1 3/4 c. flour<br />2 c. Belgian pearl sugar <i>(purchased from a specialty store or <a href="http://www.amazon.com/Lars-Own-Imported-Belgian-Pearl/dp/B001LDAE4C" target="_blank">Amazon</a>)</i><br /><br />Add the sugar to the milk and water and then and add the yeast, stirring to combine. <div>
Allow the yeast to proof, or get foamy and puffy.<div>
<br />In a large bowl, beat together the butter and sugars. </div>
<div>
Add the eggs, honey and vanilla. </div>
<div>
Stir together and add the yeast mixture. </div>
<div>
Place in a standing mixer with the dough hook and add 2 cups of flour. </div>
<div>
Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. </div>
<div>
<br /></div>
<div>
The dough will need to sit on the counter and come back to room temperature to use. </div>
<div>
Then punch down and knead in the pearl sugar. </div>
<div>
Separate into 8-10 balls and place on a hot, greased waffle iron. </div>
<div>
Cook until golden brown.</div>
<div>
Serve with biscoff/nutella (and other yummy spreads), whipped cream and fresh berries - no syrup needed!</div>
</div>
</div>
Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-40314647230039910602015-06-18T16:02:00.002-07:002015-06-18T16:04:38.013-07:00Breakfast Casserole<div class="separator" style="clear: both; text-align: center;">
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<i>This deliciousness was served at the family brunch last weekend, along with Emily's liege waffles. (It was adapted from <a href="http://therecipecritic.com/2014/12/best-breakfast-casserole/" target="_blank">here</a>.)</i><br />
<br />
<b><span style="font-size: large;">Breakfast Casserole<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzrn47gumzY81hknXPES98si8tN4gAzYrRXBrPD8TMt4ZpcXmyG9-RTvcgBWA3M9QW6uybD3W4Gt3er9fD3GqVHOO9mTi4d8RpcjiG0fu_Ox9tyduKu9SJ5gSnNxKTEEc46X5gcdlPgk/s1600/MG_8803-650x974.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzrn47gumzY81hknXPES98si8tN4gAzYrRXBrPD8TMt4ZpcXmyG9-RTvcgBWA3M9QW6uybD3W4Gt3er9fD3GqVHOO9mTi4d8RpcjiG0fu_Ox9tyduKu9SJ5gSnNxKTEEc46X5gcdlPgk/s200/MG_8803-650x974.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://therecipecritic.com/2014/12/best-breakfast-casserole/" target="_blank"><span style="font-size: xx-small;">{source}</span></a></td></tr>
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</span></b><br />
<br />
<i>Prep time: 10 min. </i><br />
<i>Cook time: 90 min. </i><br />
<i>Total time: 1 hr. 40 min. </i><br />
<i>Serves: 12</i><br />
<br />
<br />
24 oz. frozen shredded potatoes<br />
salt & pepper<br />
12 eggs<br />
2 c. half & half<br />
1 tsp. seasoning salt<br />
1½ c. cheddar cheese, grated<br />
1½ c. pepper jack cheese, grated <i>(or colby/monterey jack)</i><br />
2 c. chopped ham <i>(or sausage or bacon)</i><br />
<br />
Grease a 9”x13” pan. <br />
Put the potatoes in the bottom of the pan.<br />
Sprinkle with salt & pepper.<br />
In a large bowl, whisk the eggs together. <br />
Then add half & half, seasoning salt, cheeses and meat.<br />
Pour over the top of the frozen potatoes. <br />
Cover with foil and refrigerate for 2 hours or overnight.<br />
Bake at 350˚F for 90 minutes, still covered with foil. <br />
Let rest for 10 minutes before serving.<br />
<a href="https://www.blogger.com/blogger.g?blogID=6854992212606032093" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=6854992212606032093" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0tag:blogger.com,1999:blog-6854992212606032093.post-59163854380968156922015-01-20T20:31:00.003-07:002015-08-19T10:34:52.428-07:00*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgRB-4mihBBLZR-iPliVPTmWv_e5p0Ocf7m-b0QKrY9Q6nT0wnJQ4k03g8pqy366LY5n_neZK5wvZqurZ_qT6jTuGSScGFXS4MazOcy3hy1qwV7yiJlHUX3tJMjFOc_HZmYVMnYjd_-I/s1600/broccoli-cheese-rice-one-pot-2a.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgRB-4mihBBLZR-iPliVPTmWv_e5p0Ocf7m-b0QKrY9Q6nT0wnJQ4k03g8pqy366LY5n_neZK5wvZqurZ_qT6jTuGSScGFXS4MazOcy3hy1qwV7yiJlHUX3tJMjFOc_HZmYVMnYjd_-I/s1600/broccoli-cheese-rice-one-pot-2a.jpg" width="142" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{<a href="http://www.the-girl-who-ate-everything.com/2014/10/one-pan-cheesy-chicken-broccoli-rice.html" target="_blank">source</a>}</span></td></tr>
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<i>When Brian is traveling, I don't often cook much for just Connor and me... I keep mealtimes simple, because I can. The first time I made this dish (for Connor's birthday), while it was yummy, we all thought it was a little salty for our tastes. This time, I made an effort to cut some of the added salt and add some extra flavor using the spice mix - <a href="http://www.traderjoes.com/fearless-flyer/article/1723" target="_blank">Trader Joe's 21-Seasoning Salute</a>. These were exactly the changes I needed to make, as both Connor and I inhaled it! This dish is delicious and so very easy. I adapted this recipe from <a href="http://rogersfamilyrecipes.blogspot.com/2014/12/one-pan-cheesy-chicken-broccoli-and-rice.html" target="_blank">my original post </a>and <a href="http://www.the-girl-who-ate-everything.com/2014/10/one-pan-cheesy-chicken-broccoli-rice.html" target="_blank">here</a>.</i><br />
<br />
<br />
<b><span style="font-size: large;">*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice</span></b><br />
<br />
<br />
3 Tbsp. extra virgin olive oil<br />
Trader Joe's 21-Seasoning Salute<br />
1 lb. boneless skinless chicken breasts, in bite-sized pieces<br />
2 cloves of garlic, minced <i>(optional)</i><br />
1 c. uncooked extra long grain white rice<br />
2 1/2 c. broccoli florets, cut into bite-sized pieces<br />
2 1/2 c. of low-sodium chicken broth<br />
1 1/2 c. shredded cheddar cheese <i>(I like Kraft Triple Cheddar Finely Shredded Cheese)</i><br />
<br />
<br />
In a large skillet or pan, sauté chicken in 2 Tbsp. of olive oil over medium-high heat, and season generously with TJ's 21-Seasoning Salute.<br />
<br />
Once the chicken is browned, add the garlic <i>(optional)</i> and cook for about 1 more minute.<br />
<br />
Push chicken to one side of the pan and add 1 Tbsp. of olive oil to other side.<br />
<br />
Add the uncooked rice in the olive oil and sauté it for a couple of minutes.<br />
<br />
Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.<br />
<br />
Cook chicken and rice mixture covered for about 12 minutes.<br />
<br />
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.<br />
<br />
Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.<br />
<br />
Remove from heat and stir in half a cup of cheese.<br />
<br />
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.<br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6854992212606032093%23editor%2Ftarget%3Dpost%3BpostID%3D1351981512977397928&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-KGt-hiXTFyI%252FVJHH4HokOBI%252FAAAAAAAAYrI%252FqidxGhuk2K8%252Fs1600%252Fbroccoli-cheese-rice-one-pot-2a.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 531px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6854992212606032093%23editor%2Ftarget%3Dpost%3BpostID%3D1351981512977397928&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-KGt-hiXTFyI%252FVJHH4HokOBI%252FAAAAAAAAYrI%252FqidxGhuk2K8%252Fs1600%252Fbroccoli-cheese-rice-one-pot-2a.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 531px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a>Aimeehttp://www.blogger.com/profile/18366858423426400133noreply@blogger.com0