tag:blogger.com,1999:blog-35738039081951874742024-03-19T05:42:00.934-07:00Soup Spoons and Grease FiresRecipes From The Kitchen Of A Large FamilyAmandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3573803908195187474.post-31207846746622403672021-11-21T14:45:00.004-08:002021-11-21T14:45:30.595-08:00Dirt Seasoning<p> A coffee inspired seasoning. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisER0r076E8ND7E0SwhWTMoL1qtaQDqbH_JaR4Rfp_NgWjk3VQlMeUwFnvKFysyHJ3VJZzFGIVIsSKp5T_lgAz7DdVGfqMWHutimHDTE-ziDoFggglc1g3m5cDN37uphMReqqVq-1-PD40/s2048/20211121_132011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisER0r076E8ND7E0SwhWTMoL1qtaQDqbH_JaR4Rfp_NgWjk3VQlMeUwFnvKFysyHJ3VJZzFGIVIsSKp5T_lgAz7DdVGfqMWHutimHDTE-ziDoFggglc1g3m5cDN37uphMReqqVq-1-PD40/s320/20211121_132011.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArLa79M1IW9P2G9MC_vL9-dMO9Gx6e9_mu1f4m1N7gKYuh1PGSsPd_vKGAI_7Xz6vkON2PcNchGnlIf5WmBd1cMd5VFPVfn-G-CfBTlGDWq-HV7Fkraa7pKGEuQnkgJi1l41JSi4RzvzE/s2048/20211121_132122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArLa79M1IW9P2G9MC_vL9-dMO9Gx6e9_mu1f4m1N7gKYuh1PGSsPd_vKGAI_7Xz6vkON2PcNchGnlIf5WmBd1cMd5VFPVfn-G-CfBTlGDWq-HV7Fkraa7pKGEuQnkgJi1l41JSi4RzvzE/s320/20211121_132122.jpg" width="320" /></a></div><br /> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 16px;">Dirt Seasoning</span>
<br /><br /><span style="font-size: 16px;">1 cup instant espresso </span><br />
<span style="font-size: 16px;">1/4 cup garlic powder</span><br />
<span style="font-size: 16px;">1/4 cup pepper</span><br />
<span style="font-size: 16px;">3/4 cup brown sugar</span><br />
<span style="font-size: 16px;">1 tsp paprika</span><br />
<span style="font-size: 16px;">1 tsp cayenne </span><br />
<span style="font-size: 16px;">1 tbsp Peruvian seasoning (optional)</span>
<br /><br /><span style="font-size: 16px;">Mix well. Store in closed container.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 16px;"> </span><br />
<!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_211121_164247_400.sdocx--></div><br /><p><br /></p>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-21179937360897913452021-04-28T00:01:00.001-07:002021-04-28T00:01:20.373-07:00Pickled Salad<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlTzeoToIHMg60Pd-FkfFeOe97YoCQVhCMCzj4mpJKPQsCqXRZDk3m1i-gS2v5h7u30VS1TGPR1-vxyIbdz3PJHLj5N7hjXhti1d1DhwCuTPFJbZEOCcjxjHOMx_b6yDYpa6G6jWovHxz/s1600/1619593276582713-0.png" width="400">
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</div><div><br></div><div>This is just so good. My husband put this together and I had to write it down. </div><div><br></div><div>2 cans chickpeas</div><div>2 English cucumbers</div><div>1 red onion</div><div>1/2 cup cilantro</div><div>10 oz frozen sweet white corn</div><div>1 cup apple cider vinegar</div><div>1 1/4 cup sugar</div><div>1 Tbsp kosher salt</div><div>1 Tbsp powdered mustard</div><div>Ground black pepper to taste</div><div>1 tsp hot sauce</div><div><br></div><div>Mix chickpeas, cucumbers, onion, cilantro and corn in a bowl. </div><div><br></div><div>Mix the rest of ingredients together, stirring until sugar is dissolved. </div><div><br></div><div>Mix together and let sit for at least 2 hours. Mix occasionally as it pickles. </div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-54918046171956407902020-01-21T13:29:00.000-08:002020-01-21T13:29:45.959-08:00Tak's LasagnaThis is my favorite lasagna recipe from a family cookbook. Unfortunately, I seem to keep removing it from my cookbook and losing the page. I decided to back it up here for next time I lose it.<div><br></div><div>Tak's Lasagna</div><div><br></div><div>1lb ground beef</div><div>1 onion, chopped</div><div>2 cloves garlic, minced</div><div>3 Tbsp cooking oil</div><div>1 - 29oz can tomatoes</div><div>1 - 8oz can tomato sauce</div><div>1 Tbsp dry parsley</div><div>1 Tbsp dry basil</div><div>1 Tbsp sugar</div><div>2 tsp salt</div><div>1 - 12oz package lasagna noodles</div><div>1/2lb cheddar cheese</div><div>1/3 cup sour cream</div><div>1/3 cup cottage cheese</div><div>3oz cream cheese</div><div>1/3 cup grated parmesan cheese</div><div><br></div><div>Add oil to pot. Cook and stir ground beef, onion, and garlic until meat is brown and onions are translucent. </div><div>Add tomatoes, tomato sauce, parsley, basil, sugar, and salt. Simmer 1 hour. </div><div><br></div><div>Mix sour cream, cream cheese, and cottage cheese together. </div><div><br></div><div>Cook noodles in boiling salted water until they are close to al dente, but still about a minute away. Drain noodles, add oil or butter to keep from sticking together. </div><div><br></div><div>Preheat oven to 350⁰</div><div><br></div><div>Build lasagna in ungreased 13x9 pan. Add a little meat sauce to the bottom of the pan. Layer with noodles, meat sauce, cheddar cheese, and cheese mixture. Repeat 2 times, ending woth meat sauce. Sprinkle parmesan cheese over top. </div><div><br></div><div>Bake uncovered 45 minutes. Allow additional 10-15 minutes cooking time if lasagna was refrigerated beforehand. Cool 15 minutes after removing from oven.</div><div><br></div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-5465877232738304972018-09-30T13:43:00.001-07:002018-09-30T13:43:19.375-07:00Big Family Chili<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><br></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;"><br></span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Chili Recipe</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text"; min-height: 20.3px;"><span style="font-family: ".SFUIText"; font-size: 17pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">5lb hamburger</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">4 onions</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">2 cans chili beans</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1 can stewed tomatoes, smashed up a little</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1/4 cupish Lea & Perrins</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1/4 cup Chili powder</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1/4 cup Cocoa powder</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1 Tbsp red pepper flakes</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">1/4 cup brown sugar</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text"; min-height: 20.3px;"><span style="font-family: ".SFUIText"; font-size: 17pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text"; min-height: 20.3px;"><span style="font-family: ".SFUIText"; font-size: 17pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Brown hamburger. Salt meat to taste. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;"><br></span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Cook down onions in hamburger fat. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;"><br></span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Add beans and tomatoes. Add Lea & Perrins. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;"><br></span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Smash tomatoes up so they aren't so chunky. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Add meat. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">Add spices. Simmer an hour to allow spices to cook for better flavor. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;"><br></span></p><p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text";"><span style="font-family: ".SFUIText"; font-size: 17pt;">For even better flavor, toss it on a smoker in a big pan (or a few big pans) open on the top to add a nice smoked flavor. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text"; min-height: 20.3px;"><span style="font-family: ".SFUIText"; font-size: 17pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 17px; line-height: normal; font-family: ".SF UI Text"; min-height: 20.3px;"><span style="font-family: ".SFUIText"; font-size: 17pt;"></span><br></p> Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-19513485649232640442018-09-07T14:37:00.001-07:002018-09-07T14:37:43.034-07:00Super Easy Creamy Coleslaw This is a very easy slaw recipe that can be thrown together and ready within minutes. We make huge batches of it, but you can easily half or quarter the recipe. I love it with bbq!<div><br></div><div><img id="id_53e9_2f9c_7470_e2c4" src="https://lh3.googleusercontent.com/-L7MRZBUqvPs/W5LvpcexCUI/AAAAAAAAD-o/BKThhMPMMfMUBkinRBDnih1DOc_oofFYACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br><div><br></div><div>Super Easy Creamy Coleslaw</div><div><br></div><div>5lb bag of slaw mix (with carrots)</div><div>4 cups heavy duty mayo (not miracle whip)</div><div>1 cup Apple cider vinegar</div><div>1 tbsp onion powder</div><div>Heaping 1/2 cup sugar</div><div>Dash of pepper</div><div><br></div><div>Mix mayo, vinegar, sugar, onion powder, and pepper together in bowl. Combine with slaw mix. Let sit 20 minutes and then you’re ready to eat it! </div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-72071650311134136832018-08-16T10:57:00.001-07:002018-08-16T10:57:43.131-07:00Instant Pot Penne Pasta with MeatballsInstant Pot Penne Pasta with Meatballs <div><br></div><div>This is one of the very first hinge I made in my Instant Pot, and it continues to be my kids favorite. </div><div><br></div><div>I love the super easy dump and go ability. It’s a one pot meal that’s easy to assemble and easy to clean up. </div><div><br></div><div>Ingredients:</div><div><br></div><div>1lb penne pasta</div><div>Frozen meatballs</div><div>1 jar favorite pasta sauce</div><div><br></div><div>I put about 20 or so frozen meatballs in the bottom of the Instant Pot cook pot. Then dump 1 pound of penne pasta on top of the meatballs. Add 5 cups of water. Then put 1 jar of pasta sauce over the top of the uncooked pasta, trying to cover as much as possible. </div><div><br></div><div><img id="id_36d5_f5b7_db54_76ea" src="https://lh3.googleusercontent.com/-LmTAbn3HcaY/W3W7FCBgrkI/AAAAAAAAD-E/NigaK-FM6rEbrRFDzZ68Od4B9SL78oENQCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div><div><br></div><div>Close the lid, make sure the steam valve is closed to allow it to get pressurized, and turn it on to 6 minutes. Once it is done, qpr (quick pressure release) so the pasta doesn’t overcook. I do this slowly, using a long wooden spoon or by turnjng the steam release just enough to slowly let the steam out. </div><div><br></div><div>**If you’ve made pasta before, you know that turning it all the way causes it to spit foam and pasta starchy liquid EVERYWHERE! </div><div>DON’T cover the steam release as this can cause the pressure to not release properly. Just go a little slower.**</div><div><br></div><div>Once the pressure valve has dropped, open and stir up your dish! Super easy. Super fast. Perfect for those last minute meals. </div><div><br></div><div><img id="id_d4e4_353d_699c_ed9b" src="https://lh3.googleusercontent.com/-4kK78vIkzHs/W3W7FG5juEI/AAAAAAAAD-I/vJBm--B4N20aozEQnbplso7dhlk09JoAwCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-72618929355221039332018-07-08T11:17:00.001-07:002018-07-08T11:17:36.546-07:00Pineapple Pie<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Pineapple pie</span></p><p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;"><br></span></p><p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">This pie is so easy to make and it tastes amazing. With the coconut added it tastes like a piña colada pie. </span></p><p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;"><br></span></p><p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><img id="id_c5f9_ee4_5420_1031" src="https://lh3.googleusercontent.com/-p1DRDLFJsv0/W0JVPoMqH1I/AAAAAAAAD9g/YfqoS3W9ny8bPOXlokwlZllIY1KoX_JkACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><span style="font-size: 12pt;"><br></span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Makes 1 pie </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">1 sleeve graham crackers</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">1 stick butter</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Toasted coconut - 1 bag coconut toasted in oven</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">1 can crushed pineapple, drained</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">2 vanilla pudding boxes (4 serving boxes)</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">1 cup sour cream</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">1 container Cool Whip or can of whipped cream</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Spread coconut out on baking sheet and broil, stirring often, until toasted. Watch closely as it burns quickly. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Crush graham crackers and mix with butter and 1/2 cup toasted coconut. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Press into pie pan. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Mix pineapple, sour cream, and powdered pudding mix together. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">**Do not make the pudding. You add it dry.**</span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Pour into crust and chill at least 1 hour. </span></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; min-height: 13.8px;"><span style="font-size: 12pt;"></span><br></p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;"><span style="font-size: 12pt;">Top with Cool Whip or whipped cream and sprinkle with toasted coconut. </span></p> Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-72329319353461824392018-06-19T11:43:00.001-07:002018-06-19T19:25:54.247-07:00Grandma Beulah’s Zucchini Crumb Pie <div><br></div><div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_2d6_a15b_3c57_6a5b" src="https://lh3.googleusercontent.com/-oYtdR5Qrxk4/Wym7Lig1GyI/AAAAAAAAD80/iZ7fVXuiQAoqRu3cma9YOaPPBXJDWgM5ACHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><img id="id_14cc_ee06_23a6_e650" src="https://lh3.googleusercontent.com/-7W0tH5s1BzY/Wym7LutF_XI/AAAAAAAAD84/d9YHRke2OpohWUtJMqr-2hY0CLQC1CNkwCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Beulah's Zucchini Crumb Pie</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Amanda Hartman</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Crust:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 3/4 cup flour</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp salt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 Tb chilled butter, small pieces</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 Tb chilled shortening, small pieces</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tb ice water</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Filling:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Tb lemon juice</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 Tb butter</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tb apple cider (or apple butter)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 Tb cornstarch</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup apple sauce</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp cinnamon</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Topping:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup flour</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup golden brown sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 tsp salt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 Tb butter, small pieces</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup chopped walnuts</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Crust:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 deg.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Filling:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Topping:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1) Using fingertips, rub all ingredients in bowl until moist clumps form. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_4a9a_e51c_93af_115e" src="https://lh3.googleusercontent.com/-iK9JI0UuPIA/WymBv4fqXrI/AAAAAAAAD8o/UClG1N3KWOwKsf4cOXG_pNsg93Q2bRwdwCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 deg</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><img id="id_90e7_1077_3720_93ca" src="https://lh3.googleusercontent.com/-6ExMw2yTuEM/WymBv2hZnQI/AAAAAAAAD8k/s4aCenSopKAEQ7yj55l7OXAQqQQTVfCGQCHMYCw/s5000/%255BUNSET%255D" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serves 8</span></div></div><div></div></div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-68487029565591230302017-11-22T12:30:00.001-08:002017-11-22T12:30:34.800-08:00Holiday Fruit Punch<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was at church for a potluck years ago and one of the ladies brought a punch that we all loved! We were all asking for the recipe, and she was hesitant to give it out because of the sugar content. However, I did get it from her, and it really is amazing. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Holiday Fruit Punch</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">About - 23 oz. Grapefruit juice (1/2 can - <u>not frozen concentrate</u> - in juice section)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">About - 23 oz. Pineapple juice (1/2 can - <u>not frozen concentrate</u> - in juice section)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 bananas (mashed)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 cups sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup lemon juice</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 - 12 oz. Can <u>frozen</u> Orange Juice <u>concentrate</u></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8 cups water</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Blend together. Freeze in 16 oz. Plastic cups.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When ready to serve - place as many frozen cups as you want to use in punch bowl. Mash frozen parts with potato masher to blend, or use a hand held stick blender/mixer if you have one. Add 7-up or ginger ale to the consistency you like. Blend and serve. </span></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-78703228861224617162017-02-20T06:36:00.001-08:002017-02-20T06:37:20.883-08:00Cafe Rio Copycat Recipes<p style="margin-top: 0px; margin-bottom: 0px; line-height: 21.600000381469727px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 12px; font-weight: bold;"><span class="bumpedFont20" style="line-height: 24px;">Cafe Rio Chicken</span></span><span class="s3" style="line-height: 12px;"><span class="bumpedFont20" style="line-height: 24px;"><br><br>3 lbs boneless, skinless chicken breasts<br>1/2 bottle Kraft Zesty Italian Dressing <br>2 tsp cumin<br>2 tsp chili powder<br>2 cloved minced garlic<br><br>Cook for about 4 hours in a crock pot. Shred chicken with a fork.<br><br><br></span></span><span class="s2" style="line-height: 12px; font-weight: bold;"><span class="bumpedFont20" style="line-height: 24px;">Cafe Rio Pork Barbacoa</span></span><span class="s3" style="line-height: 12px;"><span class="bumpedFont20" style="line-height: 24px;"><br><br>Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low). <br><br>Shred pork and add:<br>1 can enchilada sauce<br>2 cloves minced garlic<br>1 small can diced green chilies<br>1 can Coke (not diet coke)<br>1 cup brown sugar<br>salt to taste<br><br>Cook for one more hour.</span></span></span></p><p style="margin-top: 0px; margin-bottom: 0px; line-height: 21.600000381469727px;"><span style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p style="margin-top: 0px; margin-bottom: 0px; line-height: 21.600000381469727px;"><span style="line-height: 21.600000381469727px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p style="margin-top: 0px; margin-bottom: 0px; line-height: 21.600000381469727px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s2" style="line-height: 12px; font-weight: bold;"><span class="bumpedFont20" style="line-height: 24px;">Creamy Tomatillo Dressing</span></span><span class="s3" style="line-height: 12px;"><span class="bumpedFont20" style="line-height: 24px;"><br><br>1 package Ranch Buttermilk Dressing mix<br>1/3 cup buttermilk<br>1 cup Mayonnaise (I use half mayo and half sour cream)<br>3 fresh tomatillos<br>1 cup fresh cilantro<br>2 cloves garlic<br>¼ tsp cayenne pepper<br><br>Just put everything in a blender and puree.<br>Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker</span></span></span></p>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-72682539176575967172016-12-07T07:45:00.001-08:002016-12-07T07:45:32.036-08:00Bran Muffins<div>I recently discovered my kids love bran muffins. I made them for them to snack on, an they devoured them. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM3LQCk6unlbHxwUGJRV97XEwfPSTUAoI8I8YbxgKJJXu49nvPyBlwfLgEshgv8rchhSKY2R_H0-5iB3Ax0RnN4s-UWJFdautvbj3J14ZpwDrMe9Nz56x7gt191RKYWmwgDTZx9f8GnbP/s640/blogger-image--1365689316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM3LQCk6unlbHxwUGJRV97XEwfPSTUAoI8I8YbxgKJJXu49nvPyBlwfLgEshgv8rchhSKY2R_H0-5iB3Ax0RnN4s-UWJFdautvbj3J14ZpwDrMe9Nz56x7gt191RKYWmwgDTZx9f8GnbP/s640/blogger-image--1365689316.jpg"></a></div><br></div><div><br></div><div>Here's the recipe. It's super easy. </div><div><br></div><div>3 cups bran</div><div>1 cup water</div><div>1 stick butter</div><div>1 cup brown sugar</div><div>2 1/2 cups flour</div><div>2 tsp baking soda</div><div>1 tsp salt</div><div>2 eggs (beaten)</div><div>2 cups buttermilk</div><div><br></div><div>Boil water and add 1 cup bran. Stir and set as side to cool for about 3-5 minutes. Add butter to melt. Mix in brown sugar. Mix in eggs. </div><div><br></div><div>Mix flour, 2 cups bran, salt, and baking soda together in a bowl. Add buttermilk (don't stir). </div><div><br></div><div>Combine wet bran mix, with flour/milk ingredients. </div><div><br></div><div>Put in muffin cups and bake 400° for 15 minutes.</div><div><br></div><div>Makes 35-40 muffins (depending on the size)</div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-90287208899120899722016-12-02T12:50:00.001-08:002016-12-02T12:53:09.054-08:00Sour Cream BiscuitsWe found this recipe when watching Paula Deen, and fell in love with it. It's great for filling people up quickly. It's a basic delicious and disgustingly rich side. <div><br></div><div><h2 style="margin: 28px 0px -21px;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients</span></h2><ul class="ingredient" style="padding: 0px; margin-bottom: 14px;"><li style="border-top-style: none; list-style: none; padding: 7px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups self-rising flour</span></li><li style="border-top-style: none; list-style: none; padding: 7px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup (2 sticks) butter, at room temperature</span></li><li style="border-top-style: none; list-style: none; padding: 7px 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">1 cup sour cream</span></li></ul><h2 style="margin: 28px 0px -21px;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions</span></h2><ul class="recipe-directions-list" style="padding: 0px; margin-bottom: 14px;"><li style="list-style: none; padding: 7px 0px;"><p style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 400 degrees F. Grease miniature muffin pans.</span></p></li><li style="list-style: none; padding: 7px 0px;"><p style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.</span></p></li></ul><p class="copyright" style="margin: 0px 0px 14px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Recipe courtesy of Paula Deen</span></p><p class="copyright" style="margin: 0px 0px 14px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com1tag:blogger.com,1999:blog-3573803908195187474.post-51318131644746584752016-11-05T20:21:00.001-07:002016-11-14T17:51:29.160-08:00Homemade Baked Mac and CheeseHomemade Baked Mac and Cheese<br />
<br />
I love Mac and Cheese. It's an amazing home style dish that just makes you want to snuggle up and eat on a bad day, good day, cold day, or whatever type of day. I decided to try my hand at this and make my own Mac and Cheese. My husband has a slight allergy to eggs, so I used flour as a thickener instead. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrIkE0odbJS2m2Hk5cGn6H2L6fSohjL_G_t2gLKKQFitLO5v1x0050f6y9BlpikUiprQm0vmhKKsXJae6mTVYcSE_EoO-wipvTDgAxJaC4VrtTLN3yh_hW4k6SAUH0vL9iQL29_SYFTzx/s1600/mac+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrIkE0odbJS2m2Hk5cGn6H2L6fSohjL_G_t2gLKKQFitLO5v1x0050f6y9BlpikUiprQm0vmhKKsXJae6mTVYcSE_EoO-wipvTDgAxJaC4VrtTLN3yh_hW4k6SAUH0vL9iQL29_SYFTzx/s320/mac+and+cheese.jpg" width="303" /></a></div>
<br />
<br />
3 cups uncooked shell pasta<br />
1 1/2 cups whole milk<br />
1/2 cup heavy cream<br />
2 oz cream cheese<br />
4 oz velveeta<br />
2 cups fontina or cheddar cheese, plus additional 1/2 cup for top<br />
1 Tbsp butter<br />
1 Tbsp bacon fat (optional)<br />
Pinch salt and pepper<br />
Pinch nutmeg<br />
1 tsp Worchestershire sauce<br />
2 Tbsp butter (softened)<br />
2 Tbsp flour<br />
<br />
<br />
<br />
Preheat oven to 350°<br />
Butter 9 inch square or round baking pan.<br />
<br />
Cook shell pasta for about 5 min. You'll want it to be only about half cooked. Drain and set aside. <br />
<br />
While the pasta is cooking, over med heat 1 Tbsp butter and milk over med heat. Add velveeta and cream cheese. Stir or whisk until melted. Remove from heat. Add salt, pepper, bacon fat, nutmeg, and worchestershire sauce. Stir to combine. <br />
Add 2 cups of cheese. Stir until combined.<br />
<br />
Mix 2 Tbsp butter and 2 Tbsp flour together until it is a paste. Put geese mixture back on med heat. Add flour/butter to the cheese mixture and whisk constantly. You will want to make sure the flour beaks up and doesn't lump. Do not boil, but whisk until it starts to thicken. Then remove from heat an add and mix together with shell pasta. <br />
<br />
Put in baking dish. Top with another 1/2 cup cheese. Bake, uncovered, 25 minutes. Cool 5 minutes.<br />
<br />
Enjoy<br />
<br />
You can also add crispy bacon, ham, or any other yummy additions to make this your own. Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-70343153799161322962015-06-16T14:53:00.001-07:002015-06-16T14:53:30.870-07:00Spicy Taco SeasoningI love making tacos, but I never buy taco seasoning. I have everything I need, so I make my own. I usually make it with sausage, so I don't put much salt in this. Feel free to add to it if you need. <div>Here is my recipe. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5VdmOeOZb8l6_GbrIEY44gzBmGJOK2Uu5oK1p8m1vcPTjs4plOaGr2Zfgjn9xs7XK-glfSuUi8MV20BP0SVM8mqOE563Oq65v2BgTqWAZLCZ_mL1oZBLY5H41uQ02G0mcylysvLx_Urq/s640/blogger-image--232446999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5VdmOeOZb8l6_GbrIEY44gzBmGJOK2Uu5oK1p8m1vcPTjs4plOaGr2Zfgjn9xs7XK-glfSuUi8MV20BP0SVM8mqOE563Oq65v2BgTqWAZLCZ_mL1oZBLY5H41uQ02G0mcylysvLx_Urq/s640/blogger-image--232446999.jpg"></a></div><br></div><div><br></div><div>Spicy Taco Seasoning </div><div><br></div><div>2 Tb Cayanne Powder</div><div>2 Tb Cumin Powder</div><div>1 tsp Paprika</div><div>1 tsp Black Pepper</div><div>1 tsp Onion Powder</div><div>1 tsp Garlic Powder</div><div>1/2 tsp Sea Salt</div><div>1/4 tsp Dried Oregano</div><div><br></div><div><br></div><div>Mix all ingredients in a coffee grinder and mix together. </div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-88946940099642331472015-04-15T17:53:00.001-07:002015-04-15T17:53:12.702-07:00Thai Mango Sticky RiceWhile eating at my favorite Thai restaurant my husband ordered some Mango Sticky Rice. I am not a mango fan. Personally, I think mango is pretty gross. However, I have found myself wantin nothing but bowls of this stuff. So, I want to share the recipe. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxie_RQUB5jfVmVbXCUIHm2NZs3M7LTIgRelu_KMxBPmX7zeOGEFVK-VXJ1wbHo7zNajDT7YSpO878a7bFiR8FXfSAvRTSlFSxnWSoUgmImEG71W3_l77uk45QlOCV0aZgQzpJln0bDdl/s640/blogger-image-277118539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxie_RQUB5jfVmVbXCUIHm2NZs3M7LTIgRelu_KMxBPmX7zeOGEFVK-VXJ1wbHo7zNajDT7YSpO878a7bFiR8FXfSAvRTSlFSxnWSoUgmImEG71W3_l77uk45QlOCV0aZgQzpJln0bDdl/s640/blogger-image-277118539.jpg"></a></div><br><div><br></div><div>Thai Mango Sticky Rice</div><div><br></div><div>1 1/2 cups short grain rice (sushi rice works)</div></div><div>2 cups coconut milk or water</div><div><br></div><div>1 1/2 cups coconut milk</div><div>3/4 cup sugar</div><div>1/2 tsp salt</div><div>1-2 tsp tapioca starch (aka tapioca flour)</div><div><br></div><div>1 cup coconut milk</div><div>2 Tbsp sugar</div><div>1 tsp tapioca starch</div><div><br></div><div>2-3 mangos; pealed and sliced. </div><div><br></div><div><br></div><div>Rinse and drain uncooked short grain rice until liquid is clear. Drain well. </div><div>Combine 2c coconut milk or water and rice. Bring to boil. Cover and simmer 15 min. Remove from heat and let sit 5 min. </div><div><br></div><div>While rice is cooking, combine 1 1/2 c coconut milk, sugar, salt, and tapioca starch. Stir constantly. Bring to boil over Med heat. Boil 1 min. Remove from heat. Combine with cooked rice. </div><div><br></div><div>Set aside until cooled. About 30 min to 1 hour. </div><div><br></div><div>Combine 1c coconut milk, sugar, salt, and tapioca flour. Bring to boil over Med heat. Boil I min. Combine with rice. </div><div><br></div><div>Serve with mango slices on top. </div><div><br></div><div><br></div><div>Serves 8</div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-87701171466688847862015-01-10T14:13:00.001-08:002015-01-10T14:13:16.475-08:00Homemade Almond Milk - So Easy!Do you like to drink almond milk? Have you ever wondered how had it is to just make it yourself? Come to find out, it's so very easy!<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmrw7fIhTycG5pl-vH3-XzfHdRxEkisXkY5euz-9_5zwq9gDaHJlH4rZk0cjrV_yWSml0VPpmHN93gY0Tk66D5Dvj45HpgpprmWZj9TWIg3QUgixApFcw46NdnJNnEEr9gZWYb9QONaTr/s640/blogger-image-453345643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmrw7fIhTycG5pl-vH3-XzfHdRxEkisXkY5euz-9_5zwq9gDaHJlH4rZk0cjrV_yWSml0VPpmHN93gY0Tk66D5Dvj45HpgpprmWZj9TWIg3QUgixApFcw46NdnJNnEEr9gZWYb9QONaTr/s640/blogger-image-453345643.jpg"></a></div><br><div><br></div><div>For 2 cups of almond milk you need: </div></div><div><br></div><div>1 cup almonds</div><div>2 cups water</div><div>Nut Milk Bag or Cheese Cloth</div><div>Blender</div><div><br></div><div>First, put your almonds and water in the blender. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bedEJTaq7oD3N95Nqe7mBL1nmgna0F_KkArr0b7OKzDvZYVxS4vBsR3DQWtXTRh6X0xc1aXKE9GXIUgoQPJvHIOv2ha__UAAHlJmqZh0pc6LzY1OUNHIpjgvcLKG0QDeXnF6fYdnk9Dd/s640/blogger-image-231373030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bedEJTaq7oD3N95Nqe7mBL1nmgna0F_KkArr0b7OKzDvZYVxS4vBsR3DQWtXTRh6X0xc1aXKE9GXIUgoQPJvHIOv2ha__UAAHlJmqZh0pc6LzY1OUNHIpjgvcLKG0QDeXnF6fYdnk9Dd/s640/blogger-image-231373030.jpg"></a></div><br></div><div>Turn it on to the highest setting and blend until almonds are blended up into little bits. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg-XFBDRbwM1rSZMWOSvX4lzR9f_KIzKBRaeCjxR6KIy4Jlo0NFwutJTYmg7c8flN6xKVaLX9RW-QABV7O5M6PjFs54FtViF8wGdJ063X2cxlhCjfpOetctnuAo_p-s4zFjLXi35Ay7Qj/s640/blogger-image-1689791701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg-XFBDRbwM1rSZMWOSvX4lzR9f_KIzKBRaeCjxR6KIy4Jlo0NFwutJTYmg7c8flN6xKVaLX9RW-QABV7O5M6PjFs54FtViF8wGdJ063X2cxlhCjfpOetctnuAo_p-s4zFjLXi35Ay7Qj/s640/blogger-image-1689791701.jpg"></a></div></div><div><br></div><div>Get your nut milk bag ready. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyNfta5DBG2c_kyzCO5xWH1GwsBtrTCih2rmz7Wn1KNUbIn-7LvDg4jdEtrOPxSA9wQiK4dM-JVZg5nhH5YsFir4st7oxfo6wIzAG04v2T2_vVIeQytnFSSNe4cxgQJ3iKK4sVFw_uoh5/s640/blogger-image--405758174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyNfta5DBG2c_kyzCO5xWH1GwsBtrTCih2rmz7Wn1KNUbIn-7LvDg4jdEtrOPxSA9wQiK4dM-JVZg5nhH5YsFir4st7oxfo6wIzAG04v2T2_vVIeQytnFSSNe4cxgQJ3iKK4sVFw_uoh5/s640/blogger-image--405758174.jpg"></a></div><br></div><div>Pour the mixture through the bag into a container. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIQo8kAw5XqLB5LTTA9-dOgKZ_c-DSDCFb8GTQpnY5WyGTgFkTyC5BX3B7k21R5XMqdpImZseCuP9HbWUjkDOYZYC0wnTbhL3W4czF7aIHYmUPZCaiSY_TnKgLTO0NQFCssEv9S_SUcaJ/s640/blogger-image-1351719834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIQo8kAw5XqLB5LTTA9-dOgKZ_c-DSDCFb8GTQpnY5WyGTgFkTyC5BX3B7k21R5XMqdpImZseCuP9HbWUjkDOYZYC0wnTbhL3W4czF7aIHYmUPZCaiSY_TnKgLTO0NQFCssEv9S_SUcaJ/s640/blogger-image-1351719834.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Strain it through and squeeze the excess milk out. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquOezpxrrxGdnN64IarT4LyXALkH-1GC-dJT1sks5oAOj8pqoIoFf93nN0khlx9OMH_Lt9RBTB7HfLPiPQ9-gpz6HwLMd-Pld-o5nHuLjEnZFqptOB06OXnOhzEkRg7aMbyix34XLVmla/s640/blogger-image--1133223216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquOezpxrrxGdnN64IarT4LyXALkH-1GC-dJT1sks5oAOj8pqoIoFf93nN0khlx9OMH_Lt9RBTB7HfLPiPQ9-gpz6HwLMd-Pld-o5nHuLjEnZFqptOB06OXnOhzEkRg7aMbyix34XLVmla/s640/blogger-image--1133223216.jpg"></a></div><br></div>Pour the milk into a jar or container and store in the refrigerator. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDpWxVDqAcanBxPla9Inbzn4PlvTsYVTXMnutgsK9UnlqBjniySgzdGzrjhJGFu9J-AoeJMUzKfDG5E1oAIFMt1M0atJm82QAGStGGeobzQ5iy33lOprjmCybZkUH8q6Edy13pYJ1ig60/s640/blogger-image-909974563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDpWxVDqAcanBxPla9Inbzn4PlvTsYVTXMnutgsK9UnlqBjniySgzdGzrjhJGFu9J-AoeJMUzKfDG5E1oAIFMt1M0atJm82QAGStGGeobzQ5iy33lOprjmCybZkUH8q6Edy13pYJ1ig60/s640/blogger-image-909974563.jpg"></a></div><br></div><div><br></div><div>I then put out the nuts that was strained, lay them to dry, and use them for cooking. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa2ilPgV5vdw5XG5k5qUHG5JDK9bg-qE5kt68hiKUsWIDju8vLgNsC_HDL2xT3dKz6gGacosXIXttoOLyH_a5brQyZMo_vsldM1iXSbvnWIRNvekiWiqk3otQ-QFBXxuXabWn9rA4ATWt/s640/blogger-image-1551410525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa2ilPgV5vdw5XG5k5qUHG5JDK9bg-qE5kt68hiKUsWIDju8vLgNsC_HDL2xT3dKz6gGacosXIXttoOLyH_a5brQyZMo_vsldM1iXSbvnWIRNvekiWiqk3otQ-QFBXxuXabWn9rA4ATWt/s640/blogger-image-1551410525.jpg"></a></div><br></div><div><br></div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com1tag:blogger.com,1999:blog-3573803908195187474.post-4471416859127617312014-10-30T09:43:00.001-07:002014-12-22T07:43:48.962-08:00Crockpot Baked Potato SoupI made this recipe a while back and loved it. I can help but share it with you. I'm including the link where I found it. <div><br></div><div>I do it a little different and shred the potatoes, instead of dicing them, to get them to cook faster. I push them into the liquid to coat them a little before putting the lid on. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdpM0fdPJp8IYdSRzpu0dezWI5nmR-il87EyLDSsPLeWXewKDCsYPAAMEbFccGHO7E8NaFCUL7-qtLSFGUrhoTW6sufxJh-e21Glo47fun256RJHgDYXF9mTN-cNAlPGGQlx0gX0k6oH8/s640/blogger-image-915198245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdpM0fdPJp8IYdSRzpu0dezWI5nmR-il87EyLDSsPLeWXewKDCsYPAAMEbFccGHO7E8NaFCUL7-qtLSFGUrhoTW6sufxJh-e21Glo47fun256RJHgDYXF9mTN-cNAlPGGQlx0gX0k6oH8/s640/blogger-image-915198245.jpg"></a></div><br><div><br></div><div><br></div><div>Slow Cooker Baked Potato Soup</div><div><br></div><div><br></div><div><div class="recipeBox ingredients" style="margin: 0px 0px 15px; position: relative;"><div class="inner" style="padding: 5px 10px; margin: 0px 0px 15px;"><ul style="margin: 0px; padding: 0px; list-style: none;"><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">5 pound(s)</span> <span itemprop="name">Russet Potatoes, Washed but not peeled</span><span itemprop="preparation">Diced into 1/2 in cubes</span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">1 </span><span itemprop="name">medium yellow onion, diced</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">10 clove(s)</span> <span itemprop="name">garlic, minced</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">8 cup(s)</span> <span itemprop="name">chicken stock or broth</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">16 ounce(s)</span> <span itemprop="name">cream cheese, softened</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">1 tablespoon(s)</span> <span itemprop="name">seasoned salt</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" class="spx_inspected_extr spx_global" style="margin: 0px 0px 5px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount"></span><span itemprop="name">bacon, shredded cheese for garnish</span><span itemprop="preparation"></span></span></li></ul></div></div><div class="recipeBox preparation" style="margin: 0px 0px 15px;"><div class="inner" style="padding: 5px 10px;"><ol itemprop="instructions" style="margin: 0px; padding: 0px; list-style: none;"><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.</span></li><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGDTKo_XnghMHFoFX3T-qQ72l4yVFJZep-kS49JVLDyfPypBMiJaiVnsRV0vUvIcaazheMCHYPl5ZCyYS2UdEHJBlAEX1iuXZmbUk39_ODfYQqKd5rn8iT-BnCPdn_paEIR8-vxw1on-z/s640/blogger-image--1664341272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGDTKo_XnghMHFoFX3T-qQ72l4yVFJZep-kS49JVLDyfPypBMiJaiVnsRV0vUvIcaazheMCHYPl5ZCyYS2UdEHJBlAEX1iuXZmbUk39_ODfYQqKd5rn8iT-BnCPdn_paEIR8-vxw1on-z/s640/blogger-image--1664341272.jpg"></a></div><br></span></li></ol><ol itemprop="instructions" style="margin: 0px; padding: 0px; list-style: none;"><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook on high for 6 hours or low for 10 hours.</span></li><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhXwBI-A8OuqB5ZXx8k4AAnepFXpsm5SAEzKP9JqciYRlWU2tM83zlG_FhdEZQxMOLloGgpuMBQkvkVxgUSSN46Tq_PR6d8GNUtpiGTSQmJdvlHbs8ZsdGtzTUd5YzJamjiDDQZnS6t9b/s640/blogger-image--649905808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhXwBI-A8OuqB5ZXx8k4AAnepFXpsm5SAEzKP9JqciYRlWU2tM83zlG_FhdEZQxMOLloGgpuMBQkvkVxgUSSN46Tq_PR6d8GNUtpiGTSQmJdvlHbs8ZsdGtzTUd5YzJamjiDDQZnS6t9b/s640/blogger-image--649905808.jpg"></a></div><br></span></li><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).</span></li><li style="margin: 0px 0px 1em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Stir well, top with your choice of garnishes & enjoy!</span></li></ol><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.myrecipes.com/m/recipe/ugc/u-slow-cooker-baked-potato-soup-3/</span></div></div></div></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com1tag:blogger.com,1999:blog-3573803908195187474.post-55867810723512704162014-10-10T15:30:00.001-07:002014-10-30T08:05:58.734-07:00Homemade Apple Cider Vinegar<div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I'm doing a recipe someone I know shared. My batch is smaller than hers, though. She had 3 gallons. I only have 1. <br><br>I had a gallon of peels and cores. Put them in a clean jar. I had kimchi in my gallon jar, so I had to use 2 half gallon jars. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add 1/3 cup sugar to each 1/2 gallon (2/3 cup per gallon). </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fill with water about 1-2 inches over the top of the peels. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover with a cloth to keep bugs/dust out, but allow to breathe. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Stir daily for 2 weeks. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Once the alcohol smell starts to go away, strain it. The apple will be pretty broken up at this point. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bottle, but it still needs to breathe to avoid exploding. Leave the jar lid loose with cloth between the lid and ring to allow it to release the gas/alcohol. </span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Wait 12 weeks. Then take the cloth out, recap and done. <br><br>We will see how it goes. I'll blog it as it goes. <br><br>Day 1</span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncz60fAJ3Tdc3gkZzr5SAC2ASUKaJ2Vm8kJ7ZROGo2py64WzWgvhyphenhyphen3x-DUjIB9_vVCZB_-une_MNQs81K6XTBMEcrywlne-oGDFBGpD7YpbZ7vSMGpre2Me5udY_25wrTNlYWLj-Pcqj1/s640/blogger-image--1189128191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncz60fAJ3Tdc3gkZzr5SAC2ASUKaJ2Vm8kJ7ZROGo2py64WzWgvhyphenhyphen3x-DUjIB9_vVCZB_-une_MNQs81K6XTBMEcrywlne-oGDFBGpD7YpbZ7vSMGpre2Me5udY_25wrTNlYWLj-Pcqj1/s640/blogger-image--1189128191.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Day 7</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1-ukRwzV17-2TkP06L4mFQ-JZVOedErpZ0J_UmAyXriLugzOtfSM20XhM_qx9Bg38MJo-fIfdKbZ0K3wEDrvN8Us55n-aJZx8dk026dpxgRyPbUezXaRZbrhE6glcH7E_EWWF38-WLf2/s640/blogger-image-438248612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1-ukRwzV17-2TkP06L4mFQ-JZVOedErpZ0J_UmAyXriLugzOtfSM20XhM_qx9Bg38MJo-fIfdKbZ0K3wEDrvN8Us55n-aJZx8dk026dpxgRyPbUezXaRZbrhE6glcH7E_EWWF38-WLf2/s640/blogger-image-438248612.jpg"></a></div><br></div>On Day 16 I strained it. Then let it set overnight while I prepared the bottles (cleaned them up from being stored).</span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></font></div><div class="msg mfsm" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz1h_lOBHkBJYvrjRwzVZi9q7b7cO4JDiVDI72HxtjhiRZfMNGwVp91udUA4nJ1eb-TKB3tQXjM4p0JtygmgNgW4e_spJAPPCnMmkbwHnoA4Y5SBQmWMXzXICuNPbgjSD4a2QN6PyNVoK/s640/blogger-image--496610739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz1h_lOBHkBJYvrjRwzVZi9q7b7cO4JDiVDI72HxtjhiRZfMNGwVp91udUA4nJ1eb-TKB3tQXjM4p0JtygmgNgW4e_spJAPPCnMmkbwHnoA4Y5SBQmWMXzXICuNPbgjSD4a2QN6PyNVoK/s640/blogger-image--496610739.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Day 17 I bottled them, but the caps are not sealed so the gasses don't cause the jars to explode. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVncpvNi4xf4OZ0tnhAYyKl7m3-r8l_BSi185vkG7Aei-56_sFjsNfkGJ0dmfLRP4zMzRWd_GqtL2Ludj6SYtYNfu9oCKLQfnRpRwrC10G-sMnbn_g0S5yMX1FCUNGQkXOsLfZHMSlXHse/s640/blogger-image-663600086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVncpvNi4xf4OZ0tnhAYyKl7m3-r8l_BSi185vkG7Aei-56_sFjsNfkGJ0dmfLRP4zMzRWd_GqtL2Ludj6SYtYNfu9oCKLQfnRpRwrC10G-sMnbn_g0S5yMX1FCUNGQkXOsLfZHMSlXHse/s640/blogger-image-663600086.jpg"></a></div><br></div><br></span></font></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-19049806320714426282014-10-09T15:39:00.001-07:002014-10-09T15:39:03.578-07:00Brent's Chocolate Chip Walnut CookiesMy husband likes a flat and crispy, yet still chewy, chocolate chip cookie. He came up with this recipe, and it's become a favorite in our house. <div><br></div><div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLA7P8qfFxMh99EQZU_tDwXbK3kUnq9iVLKCyVQXgXYVMecCtLkE3Wb05jA9gdOn5DE2DAzGhlah8zQtmjTyH0wJS5qlCVDs9dG_1_Dqz5cxZLc_jFo1RMaGtMRDJyFNGgHSGYPHju8H6/s640/blogger-image--1835876300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLA7P8qfFxMh99EQZU_tDwXbK3kUnq9iVLKCyVQXgXYVMecCtLkE3Wb05jA9gdOn5DE2DAzGhlah8zQtmjTyH0wJS5qlCVDs9dG_1_Dqz5cxZLc_jFo1RMaGtMRDJyFNGgHSGYPHju8H6/s640/blogger-image--1835876300.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZET9s9m5_PVoaJocbToYFaNYfyTMe8K4Uzg-mB5KjbW3J7kIMgC18kh9jpWQvRpxSFTqo7lqLrWxt4d2vndd8VRfFXPJLFqWJfG4l2OeS_-IF1ei5BbjzPRAy5X-CumhPfp0aA0lr8fOg/s640/blogger-image-645477897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZET9s9m5_PVoaJocbToYFaNYfyTMe8K4Uzg-mB5KjbW3J7kIMgC18kh9jpWQvRpxSFTqo7lqLrWxt4d2vndd8VRfFXPJLFqWJfG4l2OeS_-IF1ei5BbjzPRAy5X-CumhPfp0aA0lr8fOg/s640/blogger-image-645477897.jpg"></a></div><br></div><br></div><div><br></div><div>Brent's Chocolate Chip Walnut Cookies</div><div><br></div><div>1 stick butter; softened</div><div>1 cup brown sugar</div><div>1 cup flour</div><div>1/4 tsp salt</div><div>1/2 tsp baking soda</div><div>1 egg</div><div>3/4 tsp vanilla extract</div><div>3/4 cup walnuts; chopped</div><div>1/2 cup Gheridelli semi-sweet chocolate chips</div><div><br></div><div><br></div><div>Preheat oven 350°</div><div><br></div><div>Whip butter until light and fluffy. Add in brown sugar and whip until mixed and light. </div><div><br></div><div>Mix flour, salt, and baking soda together. </div><div>Slowly add to sugar mixture. </div><div><br></div><div>Add egg and vanilla extract. Mix until combined. </div><div><br></div><div>Fold in walnuts and chocolate chips. </div><div><br></div><div>Drop onto greased cookie sheet (a silpat baking mat is recommended) by tablespoon. You want a lot of space between the cookies. You can get 8-10 per batch. </div><div><br></div><div>Bake 10 minutes, or until golden brown. </div><div><br></div><div>Let them sit 3-4 minutes before transferring to a cooling rack. Otherwise they will smash into itself and fall apart if moved when too hot. </div><div><br></div><div><br></div><div>**These are also really good if you add 1/4-1/2 cup shredded coconut to the mixture.**</div><div><br></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-2948586311942540802014-07-28T14:37:00.001-07:002014-07-28T15:20:53.070-07:00Whole Wheat Lemon Ginger CookiesI was wanting some cookies, and thought I'd throw together some whole wheat cookies. I had some lemon ginger coconut oil and decided to use that to see how the flavors turned out. It's a pretty basic recipe, but is delicious. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6XPx-k5OzsidO1TJ8a7rIy9AIvw10RhiNHppRDxBiLk1JOG2qJajPcDQJZeVvZgiyQVQg23l8pwTNGI51zPYJEAPU3-KxsuualLoM8PCohICeX8Ap7Js_gBL1yzoJQxxTp2AYfkfxMSW/s640/blogger-image-180955093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6XPx-k5OzsidO1TJ8a7rIy9AIvw10RhiNHppRDxBiLk1JOG2qJajPcDQJZeVvZgiyQVQg23l8pwTNGI51zPYJEAPU3-KxsuualLoM8PCohICeX8Ap7Js_gBL1yzoJQxxTp2AYfkfxMSW/s640/blogger-image-180955093.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div><div><br></div><div>Whole Wheat Lemon Ginger Cookies</div></div><div><br></div><div>1/2 cup coconut oil (Ziggy Marley's Coco'Mon Lemon Ginger)</div><div>1 cup sugar</div><div>1 egg</div><div>1 cup whole wheat flour</div><div>1/2 tsp salt</div><div>1/2 tsp baking soda</div><div>1/2 tsp baking powder</div><div>1/2 tsp ground cinnamon </div><div><br></div><div>Preheat oven 375°</div><div><br></div><div>Mix coconut oil and sugar about 2 minutes until smooth and slightly fluffy. Add egg and mix until combined. </div><div><br></div><div>Sift dry ingredients together and add to sugar mixture. Stir until combined. </div><div><br></div><div>Drop on cookie sheet or muffin tin if you want them taller (as mine are in the picture) by tablespoon or cookie scoop. Bake 8-10 minutes or until golden around the edges. If you used a muffin tin, let cool 30 sec to 1 min. Then run a butter knife around the edges before they harden. </div><div><br></div><div>These are a little oily, so you'll need a napkin. </div></div><div><br></div><div><br></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-57086848961443161162014-07-22T09:24:00.001-07:002016-12-02T12:47:13.477-08:00Easy Korean Kimchi<h2 class="yiv130397358subtitle"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px;">With the new found American interest in probiotics, this Korean staple is finding its way to the American plate and palate.</span></h2><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kimchi is Korea's most celebrated dish, and is the general term given to a group of fermented vegetables.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There are over 200 different kinds of Kimchi. In fact there is even a kimchi museum in Seoul, S. Korea.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kimchi is a must serve at Korean meals.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The following <a rel="nofollow" id="yiv130397358KonaLink0" class="yiv130397358kLink" target="_blank" href="http://hubpages.com/hub/Easy-Korean-Kimchi#"><font><span class="yiv130397358kLink" style="border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(41, 124, 207);">recipe</span></font><span class="yiv130397358preLoadWrap" id="yiv130397358preLoadWrap0"></span></a></span></p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation.</span><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><p></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">QUICK KIMCHI RECIPE</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 head Chinese cabbage*, 2 ½ - 3lbs. (also known as Napa cabbage)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 medium Asian radish</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¼ cup coarse <a rel="nofollow" id="yiv130397358KonaLink1" class="yiv130397358kLink" target="_blank" href="http://hubpages.com/hub/Easy-Korean-Kimchi#"><font><span class="yiv130397358kLink">sea </span><span class="yiv130397358kLink">salt</span></font></a></span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 scallions (cut into 1" pieces)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 garlic cloves (minced)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons <a rel="nofollow" id="yiv130397358KonaLink2" class="yiv130397358kLink" target="_blank" href="http://hubpages.com/hub/Easy-Korean-Kimchi#"><font><span class="yiv130397358kLink">fresh </span><span class="yiv130397358kLink">ginger</span></font></a> (minced)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons hot chili flakes</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Teaspoon sesame seeds (optional)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Water</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">To prepare:</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 - Dissolve salt in 1 cup water/set aside.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 - Place cabbage and radish in a large bowl and pour salt water over them.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 - Let soak overnight or at least 5 hours.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 - After soaking drain vegetables BUT RETAIN SALTED WATER.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 - Add scallions, garlic, ginger, <a rel="nofollow" id="yiv130397358KonaLink3" class="yiv130397358kLink" target="_blank" href="http://hubpages.com/hub/Easy-Korean-Kimchi#"><font><span class="yiv130397358kLink">chili</span><span class="yiv130397358kLink">powder</span></font></a> (and optional sesame seeds).</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7 - Mix all vegetables, thoroughly, by hand</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(using gloves as chilis may sting)</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Leave an inch of space at the top of the jar.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover tightly.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Let sit for 2-3 days depending on how fermented you like your kimchi.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Refrigerate after opening.</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Share and Enjoy!</span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">* Although Napa Cabbage is preferred, regular cabbage can also be used. </span></p><div><br></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-41515201893603444922014-07-22T09:03:00.001-07:002014-07-22T09:03:40.474-07:00Substitutions: What to use when you don't have what you need<p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s3" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span class="bumpedFont20"><a href="http://f6.grp.yahoofs.com/v1/AM4pRDXtQerVKN8vayXrdiM5W1Hb7IqUpWXCrNeUgSrftZXX7Tc0k0DyIO5nm5Z-_uwneO-JBeUCcPLXdNMJIVqFKA/Substitutions">Substitutions</a></span></span><span class="s4" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span class="bumpedFont20"> </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s4"><span class="bumpedFont20">What to use when you don't have what you need</span></span></span></font></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Alcohol/Liqueur:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Baking Powder:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Baking Soda:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There is no recommended substitute for baking soda. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bouquet Garni:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay leaf (crushed), can be substituted for 1 teaspoon bouquet garni. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Butter:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">lowfat spreads or light butter for baking. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Buttermilk:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chervil:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chicken or Beef Broth:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chocolate Chips, Semi-Sweet:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk). </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chocolate, Semi-Sweet:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chocolate, Sweet Baking (German):</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chocolate, Unsweetened:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Coffee:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cooking Sprays:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Can usually be successfully substituted for shortening to prepare baking sheets and baking pans. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cornstarch:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Corn Syrup, Light:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream (20% fat) (Coffee Cream):</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking). </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream (40% fat) (Whipping Cream):</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking). </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream of Tartar:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There is no recommended substitution for cream of tartar. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Egg Whites:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Flavor Oils:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Flour (as thickener):</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Flour, Cake:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Flour, Self-Rising:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Garlic:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder can be substituted for 1 clove minced garlic. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Herbs:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon fresh herbs equals 1 teaspoon dried herbs. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Honey:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Italian Seasoning:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meringue Powder:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You can't substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Milk, Whole:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Molasses:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mustard, Dry:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mustard, Prepared:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Oil:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Onion:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup instant minced onion, flaked onion OR 1 teaspoon onion powder can be substituted for 1 cup (1 medium) chopped onion. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Poultry Seasoning:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be substituted for 1 teaspoon poultry seasoning. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pumpkin Pie Spice:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Shortening:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sour Cream:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup plain yogurt can be substituted for 1 cup sour cream. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sugar:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sugar, Light Brown:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.) </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sweet Potatoes:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Tomato Sauce:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup tomato sauce. </span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s5"><span class="bumpedFont20"></span></span> </span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Wine:</span></span></p><p class="s2" style="margin-top: 0px; margin-bottom: 0px;"><span class="s5"><span class="bumpedFont20" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes. </span></span></p>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-60663645536131181022014-07-22T07:56:00.001-07:002014-08-31T16:45:14.892-07:00Easy Cheesy Broccoli Bake<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> This is a recipe given to me by my sister-in-law. My husband absolutely lives it, and I think we lived on it for a month at one point. I'm pretty sure I gained a few pounds as well. It's really good and great for any potluck. </span><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcdZTjv2Iz59kOYQvzag3aCbNcV2Juri9jUdYVvO7IsAgNQmRoKE4BtJdoEWwDW_UYEkn0o_bEqAX6vlIqJqmKlUQVAfYlYiSJ1YKJ8WIF4jPXEBiEZ2MWL-Iw-fwGuAP0eMOIEzgZMvt/s640/blogger-image-1819397871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcdZTjv2Iz59kOYQvzag3aCbNcV2Juri9jUdYVvO7IsAgNQmRoKE4BtJdoEWwDW_UYEkn0o_bEqAX6vlIqJqmKlUQVAfYlYiSJ1YKJ8WIF4jPXEBiEZ2MWL-Iw-fwGuAP0eMOIEzgZMvt/s640/blogger-image-1819397871.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Easy Cheesy Broccoli Bake</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 4 pkg. (16 oz packages) frozen chopped broccoli, cooked<br> 2 cans cream of mushroom soup<br> 2 cups mayonnaise<br> 4 eggs<br> 1 large onion<br> 1 cup grated cheese<br><br> Topping:<br> </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 1/2 cup butter, melted<br> 2 cups grated cheese<br> 2 cups ritz cracker crumbs<br><br>Mix soup, mayo, eggs and onion. Add cheese and broccoli. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pour into 9 x 13 pan. Crumble on topping and bake at 350 for 45-50 minutes.</span><br style="font-family: UICTFontTextStyleBody; -webkit-text-size-adjust: auto;"></div></div></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-33015951114169153712014-07-22T07:44:00.001-07:002014-07-22T07:44:30.001-07:00Weight Loss Vegetable Soup<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This recipe is one my mom have me when she was on Weight Watchers. I just copied and pasted it in here. </span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div>"We found this soup to be very effective in reducing toxemia in my midwives practice, from around 5% to less than 1%. the national average is between 10 and 25%. </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>It is made as a edible fast or cleanse, as we believe (though the med model often disagrees) that toxemia (PIH) is almost solely caused by diet and that by cleansing your liver and kidneys and improving nutrition will lower the blood pressure and reduce other effects of toxemia. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>When we first see women showing signs of toxemia, rising bp, swelling, protein in the urine etc... we encourage them to eat this soup for 3 days. We have had AWESOME results."</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 bulb garlic (and yes I mean the whole bulb) cut coarsely <br>1 red onion <br>1 white onion <br>1 yellow onion</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup mushrooms <br>1 cup carrots <br>1 cup spinach <br>1 cup broccoli <br>1 cup cabbage (shredded) <br>1 cup yellow squash <br>1 cup zuchinni <br>2 cups tomatos</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The first 4 ingredients (garlic and onions) are not optional, though you can use 3 onions of the same type, but I like all the different flavors better.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The other ingredients you can have or not have and the amounts are not precise. You can also add other veggies but You want there to be a good variety of colors represented in the soup. And you want them to be fresh, no canned or frozen. A little salt is okay, but not too much.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Do not use potato, celery, corn, or any other veggie that is starchy or has no or low nutritional value.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cut all the veggies to around the same size pieces (except the garlic it should be smaller, but still chunky for garlic).</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use a tiny bit of olive oil (not vegetable oil) and cook the garlic and onions until they begin to sweat. Add the mushrooms let cook for a few minutes.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fill a large pot about 1/2 way with water. add the rest of the veggies. Add the cooked garlic, onions and mushrooms. <br>Boil until the veggies are cooked but still crisp.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It is meant to be eaten for three days. Eat it as often as you are hungry as it is all you eat and the only beverage is water.</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">After this cleanse your body should be much improved! >>></span></div></div></div></div></div></div></div></div></div></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0tag:blogger.com,1999:blog-3573803908195187474.post-33191691358983329072014-07-22T07:37:00.001-07:002014-07-22T07:37:35.424-07:00Creole SeasoningWe use this a lot in our house. Especially when blackening meats and making jambalaya. This is Emeril's recipe. <div><br></div><div> <div><br></div><div><div><span class="bodytext" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Essence (Emeril's Creole Seasoning): <br></span></div><div><span class="bodytext" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span class="bodytext" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 tablespoons paprika <br>2 tablespoons salt <br>2 tablespoons garlic powder <br>1 tablespoon black pepper <br>1 tablespoon onion powder <br>1 tablespoon cayenne pepper <br>1 tablespoon dried leaf oregano <br>1 tablespoon dried thyme</span></div><div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="bodytext"></span> </span></div><div><span class="bodytext" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine all ingredients thoroughly and store in an airtight jar or container.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Yield: about 2/3 cup</span></div></div></div>Amandahttp://www.blogger.com/profile/09047834924288880946noreply@blogger.com0