tag:blogger.com,1999:blog-30863902776739319042024-03-16T11:50:38.434-07:00Becoming BettyBecoming Bettyhttp://www.blogger.com/profile/10032181604578891292noreply@blogger.comBlogger708125tag:blogger.com,1999:blog-3086390277673931904.post-9367390843842726562017-03-02T13:54:00.000-08:002017-03-02T13:54:13.990-08:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">This recipe is a family favorite. My mom made it a lot when we were growing up. It's a delicious way to eat chicken. You can serve it with potatoes, veggies, salad, rolls...anything really. Any kind of chicken would work but I like to use chicken tenders because they bake fast.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5RMqXWaTC__dKinqRtVDLPwbWPWG_O3p4bzJzJIK05PbodVWtlUSglOCEO-t5HCNpgjvvIBLYDQqUFxyADQcmf3cPPhjQKi6FJ_1ZX7PU8T2d8tUWgsfgL9E2iY8Yi-PGIF4TZubRu5J/s1600/IMG_0817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5RMqXWaTC__dKinqRtVDLPwbWPWG_O3p4bzJzJIK05PbodVWtlUSglOCEO-t5HCNpgjvvIBLYDQqUFxyADQcmf3cPPhjQKi6FJ_1ZX7PU8T2d8tUWgsfgL9E2iY8Yi-PGIF4TZubRu5J/s640/IMG_0817.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">12 chicken tenders</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 eggs</span></div>
<div style="text-align: center;">
<span style="font-size: large;">little bit of milk</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 sleeves Ritz crackers</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 packet Good Seasons Italian dressing mix</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">Crush up the Ritz crackers in a big ziplock bag. Add the seasoning and mix well. In a bowl, beat the eggs and milk. Dip the chicken in the egg mixture and then coat with the Ritz crumbs. Place in a baking dish. Put a few dollops of soft butter on top. Bake at 350 for 30 minutes. (Longer if you are using chicken breasts).</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com9tag:blogger.com,1999:blog-3086390277673931904.post-78904091220971785032017-01-21T17:55:00.004-08:002017-01-21T17:57:44.753-08:00<div style="text-align: center;">
<span style="font-size: large;">Black and white cookies are all over NYC.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">I didn't even know they were a thing until I went to NYC and people told me I had to try one. You can find them in lots of NY delis and bakeries.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">My Aunt Annette found this recipe in People magazine and made these for us when she visited from Utah. They were so good!</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Just as good as any cookie you could get in NYC.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">She's a pretty amazing baker/cook.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Thanks Aunt Annette!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu5bo57EVrjmcgpa-EH2KFCVDcYAGThDi0ayhY_Mg0aMdQMJXqkZOon-ejgVG23OJtM-prYWAb-N5MYku5S3SXJANDK4VIwlYf9cf_ST_eUMPiQyO9zsCwSTS1-KPtBB66lJ76mlBeiQH/s1600/IMG_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu5bo57EVrjmcgpa-EH2KFCVDcYAGThDi0ayhY_Mg0aMdQMJXqkZOon-ejgVG23OJtM-prYWAb-N5MYku5S3SXJANDK4VIwlYf9cf_ST_eUMPiQyO9zsCwSTS1-KPtBB66lJ76mlBeiQH/s640/IMG_0326.JPG" width="480" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">2 1/2 cups flour</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 1/2 cups bleached cake flour</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 tsp. baking powder</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 1/2 tsp. kosher salt</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 1/2 cups sugar</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cup butter, softened</span></div>
<div style="text-align: center;">
<span style="font-size: large;">4 eggs</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cup whole milk, divided</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 Tbs. vanilla, divided</span></div>
<div style="text-align: center;">
<span style="font-size: large;">4 cups powdered sugar</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 Tbs. light corn syrup</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 cup cocoa</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Which together the flours, baking powder and salt in a bowl. In an electric mixer, beat sugar and butter until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until blended after each one. With mixer on low, add half the flour mixture and mix until blended. Add 1/2 cup milk and 2 tsp. vanilla. Mix well. Add the rest of the flour mixture and beat until blended. Add the rest of the milk. Mix well. Using a 1 1/2 inch ice cream scoop, spoon mounds of batter onto a baking sheet lined with parchment paper, leaving 2 inches between mounds. Flatten with wet fingers until mounds are 2 1/2 inches wide. Bake for 20 minutes at 350. Transfer to a cooling rack to cool. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Icing:</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Stir together powdered sugar and 1/4 cup warm water in a large bowl. Add corn syrup and remaining vanilla. Stir vigorously until smooth. Pour half of the icing into a separate bowl. Add cocoa and 2 Tbs. warm water. Stir until smooth.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Frost the flat sides of the cookies. Frost half the cookie with white icing. Let set for 15 minutes. Frost the other half with chocolate. Let set for 15 minutes before serving.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com6tag:blogger.com,1999:blog-3086390277673931904.post-56703365571798511682017-01-20T10:26:00.002-08:002017-01-20T10:26:53.052-08:00Chocolate Chia Seed Pudding<div style="text-align: center;">
<span style="font-size: large;">I've been hearing a lot about ch-ch-ch-chia seeds lately.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Full of fiber and omega-3 fatty acids. So tiny but so good for you!</span></div>
<div style="text-align: center;">
<span style="font-size: large;">I was excited to experiment with chia seed pudding.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">A no-cook pudding that tastes like dessert but is healthy enough for breakfast! I tried 3 different variations and this chocolate one was my favorite. I love it in the morning with some sliced bananas, strawberries and coconut on top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdub8Oqoai-9k-OJuRlv7pRXTGRaoBKV9sy0INBRWl4sZ1CkFN8Y7r9wyadthbRFYRZ_jaXt2vajY3qXaO_uJojPq_yjt1xQIPP_dT72UJ86XEdT-azJeYl_8_zYppFFOLGgU1vW-7g93/s1600/IMG_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdub8Oqoai-9k-OJuRlv7pRXTGRaoBKV9sy0INBRWl4sZ1CkFN8Y7r9wyadthbRFYRZ_jaXt2vajY3qXaO_uJojPq_yjt1xQIPP_dT72UJ86XEdT-azJeYl_8_zYppFFOLGgU1vW-7g93/s640/IMG_0413.JPG" width="640" /></a></div>
<span style="font-size: large;"><span id="goog_1897263880"></span><span id="goog_1897263881"></span><br /></span>
<span style="font-size: large;">1/4 cup chia seeds</span><br />
<span style="font-size: large;">1 cup vanilla coconut milk</span><br />
<span style="font-size: large;">2 Tbs. cocoa</span><br />
<span style="font-size: large;">2 Tbs. maple syrup</span><br />
<span style="font-size: large;">1 tsp. vanilla</span><br />
<span style="font-size: large;">dash of sea salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix all together in a glass container or jar and refrigerate, covered, overnight (or at least a few hours). </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: medium;">A couple of things about chia seed pudding...</span><br />
<span style="font-size: medium;">*You can make any kind you want as long as you use the ratio 1/4 cup chia seeds to 1 cup liquid. Try almond milk, regular milk, any sweetener and different flavors.</span><br />
<span style="font-size: medium;">*This pudding is not as thick as regular pudding. I kept thinking it would get thicker but it didn't. It is thick enough to eat with a spoon.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com19tag:blogger.com,1999:blog-3086390277673931904.post-8612528164196585592017-01-06T10:13:00.001-08:002017-01-06T10:13:18.956-08:00Easy Tres Leches Cake<div style="text-align: center;">
<span style="font-size: large;">This was one of the many delicious desserts that my mother-in-law made on Christmas Day. I loved it as soon as I tasted it. Then she told me how easy it was and I loved it even more!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-jmdJ59K03QwnF6GNRVtvbuUR9nxUXo_sZ2SJao-10I5SBp5f6u3gS_8ceTFKVDs9BDeDE1wImiL-VTKmHNKwFzkcsmpk4NF4uH5ZUEUMZYm9_Xv8hv1ugzfapFjmzsAShnb4gomx-G3/s1600/IMG_9972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-jmdJ59K03QwnF6GNRVtvbuUR9nxUXo_sZ2SJao-10I5SBp5f6u3gS_8ceTFKVDs9BDeDE1wImiL-VTKmHNKwFzkcsmpk4NF4uH5ZUEUMZYm9_Xv8hv1ugzfapFjmzsAShnb4gomx-G3/s640/IMG_9972.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">1 yellow cake mix</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can evaporated milk</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 can sweetened condensed milk</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cup whipping cream or half/half</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">*Make cake according to package directions. After it has cooled, poke holes all over the top. Mix the three milks together and pour over the cake. Let it soak in. Chill in fridge until ready to serve. Serve with real whipped cream on top.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com4tag:blogger.com,1999:blog-3086390277673931904.post-8849582910331487572016-12-20T14:40:00.001-08:002016-12-20T14:41:12.913-08:00Susan's Sugar Cookie Bars<div style="text-align: center;">
<span style="font-size: large;">I love sugar cookies!</span></div>
<div style="text-align: center;">
<span style="font-size: large;">I don't love making sugar cookies.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">It just takes so long to roll out the dough and cut out all the cookies.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">That's why I LOVE these sugar cookie bars! So much easier and just as delicious. This recipe is my favorite. I think it's the almond extract and cream cheese. I got the recipe from my mother-in-law, who is a fabulous baker. You will love these!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sAYKVwmkfRhZmG3ujtH5PUseDQq1OnZevLwZjQNV1oSthaPvIp_gTrT8-zWArxqT6k6AxKY7CpGXa7SUF2OH5Rg8vRfkVUJRGznBSQ3OEZECoW80U3icu4OiP1_s9WCLIAUEjXjKmkDP/s1600/IMG_9698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sAYKVwmkfRhZmG3ujtH5PUseDQq1OnZevLwZjQNV1oSthaPvIp_gTrT8-zWArxqT6k6AxKY7CpGXa7SUF2OH5Rg8vRfkVUJRGznBSQ3OEZECoW80U3icu4OiP1_s9WCLIAUEjXjKmkDP/s640/IMG_9698.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Cookies:</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 1/2 cups sugar</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cup butter, softened</span></div>
<div style="text-align: center;">
<span style="font-size: large;">8 oz. cream cheese, softened</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 egg</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 tsp. almond extract</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 tsp. vanilla</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 tsp. baking soda</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 tsp. baking powder</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 1/2 cups flour</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Frosting:</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1/2 cup butter, softened</span></div>
<div style="text-align: center;">
<span style="font-size: large;">4 oz. cream cheese, softened</span></div>
<div style="text-align: center;">
<span style="font-size: large;">3 1/2 cups powdered sugar (I just use a 16 oz. box)</span></div>
<div style="text-align: center;">
<span style="font-size: large;">little bit of milk</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 tsp. vanilla</span></div>
<div style="text-align: center;">
<span style="font-size: large;">food coloring (optional)</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">*Mix butter, cream cheese, sugar, and egg until light and fluffy. Add extracts and mix for one minute. Add dry ingredients and mix for a couple minutes. Press dough into a jelly roll (cookie sheet) pan. Bake at 350 for 20 minutes. Cool completely before frosting. For frosting, mix butter and cream cheese until smooth. Add the rest of ingredients and mix until smooth. Frost bars and cut to serve!</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com4tag:blogger.com,1999:blog-3086390277673931904.post-56194922348136425012016-12-14T21:23:00.000-08:002016-12-14T21:23:00.453-08:00Semi-Homemade Banana Cream Pie<div style="text-align: center;">
<span style="font-size: large;">As much as I like to bake, pies are not my specialty.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">My sister, Holly, is the pie-maker in the family.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">But, my daughter wanted to make pies for Thanksgiving, so we busted out these banana cream pies using a semi-homemade approach. They were delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoLgJrkTd9aQdmD_VLriM0SW6IFgxazsSwLxQCTFOPiV92IcQMa27JBdDWTkF42Zrz8nemJ63bSfyAxU4tI5LZ1eTPYYu_UNXgonOLsHkQ_Ba44M79NblKftHxK5V9lPpWwDj9pn1wHO_/s1600/IMG_9368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoLgJrkTd9aQdmD_VLriM0SW6IFgxazsSwLxQCTFOPiV92IcQMa27JBdDWTkF42Zrz8nemJ63bSfyAxU4tI5LZ1eTPYYu_UNXgonOLsHkQ_Ba44M79NblKftHxK5V9lPpWwDj9pn1wHO_/s640/IMG_9368.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 frozen pie shells</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 large packages cook-n-serve vanilla pudding</span></div>
<div style="text-align: center;">
<span style="font-size: large;">3 bananas</span></div>
<div style="text-align: center;">
<span style="font-size: large;">2 pints whipping cream</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">*Mix up the pudding according to package directions and chill in fridge. Bake pie shells according to package directions and let cool. When ready to assemble, spread a little pudding in the bottom of each pie shell. Slice 1 1/2 bananas into each pie. Cover with the rest of the pudding. Whip the cream with a mixer until stiff. Add 1/3 cup sugar and a little vanilla while mixing. Scoop over pies using a cookie scoop. Chill until ready to serve.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-56368439076682466752016-11-21T09:21:00.003-08:002016-11-21T09:21:38.480-08:00Carrot Sheet Cake<div style="text-align: center;">
<span style="font-size: large;">I married into a family loaded with good cooks/bakers.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">My husband's immediate family, plus his relatives on both sides, are excellent with food. His Cunningham side of the family put together a family cookbook about 14 years ago and it is a treasure.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">So many good recipes that we love. This cake recipe is from his Grandma Cunningham and I had never tried it before until this weekend. We loved it!</span></div>
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<span style="font-size: large;">Cake:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">4 eggs</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1 cup oil (I used canola)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 cups sugar</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 cups flour</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 tsp. baking soda</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1/4 tsp. baking powder</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 tsp. cinnamon</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1/2 tsp. salt</span></div>
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<span style="font-size: large;">3 cups shredded carrots</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2/3 cup chopped walnuts (I used pecans)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Beat eggs, oil and sugar until smooth. Add dry ingredients and mix well. Stir in carrots and nuts. Pour into a greased cookie sheet (jelly roll pan) and bake at 350 for 25 minutes. Cool before frosting.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Frosting:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1 pkg 8 oz. cream cheese, softened</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1 stick butter, softened</span></div>
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<span style="font-size: large;">1 tsp. vanilla</span></div>
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<span style="font-size: large;">4 cups powdered sugar</span></div>
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<span style="font-size: large;">2/3 cup chopped walnuts (I used pecans)</span></div>
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<span style="font-size: large;">Beat together until smooth. Spread over cooled cake.</span></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com6tag:blogger.com,1999:blog-3086390277673931904.post-40581175425957013422016-11-08T06:39:00.000-08:002016-11-08T06:40:52.657-08:00Chocolate Layered Dessert<div style="text-align: center;">
<span style="font-size: large;">This dessert is definitely one of my top 5 favorite homemade desserts. It's one of those things that I feel like I could eat the whole pan and not even feel bad about it. It has many names in our family, but for the sake of this family-friendly blog, we'll call it the Chocolate Layered Dessert.</span></div>
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<span style="font-size: large;">You can call it whatever you want, just make sure you call me when you make it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53D9-yttpPvIKGIrQuGCMClkrh8ZiQx1CiWh2noBOEGwxZghGKAnJriXE77ozyQN0RJpP6uAbt5NyjCryGuTsBU51tv94UbydGO-rZCrsq6dEGlTwMRYV513TS7Z6waKaXSl7p6iW0odH/s1600/IMG_8618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53D9-yttpPvIKGIrQuGCMClkrh8ZiQx1CiWh2noBOEGwxZghGKAnJriXE77ozyQN0RJpP6uAbt5NyjCryGuTsBU51tv94UbydGO-rZCrsq6dEGlTwMRYV513TS7Z6waKaXSl7p6iW0odH/s640/IMG_8618.JPG" width="640" /></a></div>
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<span style="background-color: #eeeeee; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 16px; text-align: left;">1 cup walnuts, finely chopped</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1 cup flour</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1/2 cup butter, softened</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">*Blend together well and spread in a 9X13. Bake at 350 for 25 minutes. Let cool.</span><br style="font-size: 16px; text-align: left;" /><br />First Layer:<br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1 cup powdered sugar</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">8 oz. cream cheese, softened</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1 small tub cool whip</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">*Beat powdered sugar and cream cheese until smooth. Add cool whip. Spread over cooled crust.</span><br style="font-size: 16px; text-align: left;" /><br />Second Layer:<br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1 small box instant vanilla pudding</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">1 small box instant chocolate pudding</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">3 cups milk</span><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;">*Mix for 2 minutes. Spread over cream cheese layer. Top with another small tub of cool whip.</span><br style="font-size: 16px; text-align: left;" /><br style="font-size: 16px; text-align: left;" /><span style="font-size: 16px; text-align: left;"><i>*Side-note: I use real whipped cream instead of cool whip because I have gross-out issues with cool whip. It takes a little longer but it is well worth it.</i></span></span></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-14399402829364606242016-11-04T11:58:00.000-07:002016-11-04T11:58:17.422-07:00Chocolate Cake with Toasted Marshmallow Filling<div style="text-align: center;">
<span style="font-size: large;">My sister-in-law, Jen, is an amazing cook/baker. Everything she makes is good. Our whole family gets excited to see what she is going to bring to our gatherings.</span></div>
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<span style="font-size: large;">She made this cake for my nephew's birthday and it was DELICIOUS. The frosting, the filling, the cake...it was all perfection.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTtNQgbGqm-LF6QgH30880d96abCenJmqvb-o54uKzEuh8F4fuHcnEo-1PEMNgQInTuHKtXwu-LH5wqAT0YOWxJBwqqA4eKD8uEsOlbVdYRuiNbZlY8VelvZs7BId8qp_Eln5HX3dykYW/s1600/IMG_8589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTtNQgbGqm-LF6QgH30880d96abCenJmqvb-o54uKzEuh8F4fuHcnEo-1PEMNgQInTuHKtXwu-LH5wqAT0YOWxJBwqqA4eKD8uEsOlbVdYRuiNbZlY8VelvZs7BId8qp_Eln5HX3dykYW/s640/IMG_8589.JPG" width="640" /></a></div>
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Cake:</div>
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2 cups flour</div>
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2 1/2 cups sugar</div>
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3/4 cup unsweetened cocoa powder, preferably Dutch process</div>
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2 tsp. baking soda</div>
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1 tsp. salt</div>
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1 cup vegetable oil</div>
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1 cup sour cream</div>
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1 1/2 cups water</div>
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2 Tbs. white vinegar</div>
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1 tsp. vanilla</div>
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2 eggs</div>
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*Preheat oven to 350 degrees. Butter the bottoms and sides of four 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper. Butter the paper.</div>
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*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl. Whisk to combine. Add the oil and sour cream and whisk to blend. Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat until well blended. Scrape down sides and make sure batter is well mixed. Divide evenly among the 3 pans. Bake for 30-35 minutes, or until toothpick inserted comes out clean. Let cool in pans for 20 minutes. Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).</div>
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<span style="color: #666666; font-family: Nobile;">For the Toasted Marshmallow Filling:</span></div>
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<span style="color: #666666; font-family: Nobile;">16 large marshmallows</span></div>
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<span style="color: #666666; font-family: Nobile;">1 cup powdered sugar</span></div>
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<span style="color: #666666; font-family: Nobile;">1 cup unsalted butter, at room temperature</span></div>
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<span style="color: #666666; font-family: Nobile;">½ teaspoon vanilla extract</span></div>
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<span style="color: #666666; font-family: Nobile;">1 (7½-ounce) jar Marshmallow Fluff</span></div>
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<span style="color: #666666; font-family: Nobile;">For the Malted Chocolate Frosting:</span></div>
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<span style="color: #666666; font-family: Nobile;">2 cups unsalted butter, at room temperature</span></div>
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<span style="color: #666666; font-family: Nobile;">4 cups powdered sugar</span></div>
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<span style="color: #666666; font-family: Nobile;">¾ cup Ovaltine Classic</span></div>
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<span style="color: #666666; font-family: Nobile;">1 tablespoon vanilla extract</span></div>
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<span style="color: #666666; font-family: Nobile;">Pinch of salt</span></div>
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<span style="color: #666666; font-family: Nobile;">8 ounces semisweet or dark chocolate chocolate, melted and cooled</span></div>
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<span style="color: #666666; font-family: Nobile;">½ cup heavy cream</span></div>
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Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.</div>
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Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.</div>
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Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.</div>
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Assemble the cake by layering cake and marshmallow filling and frosting with chocolate frosting.</div>
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<i>*Cake recipe from Becoming Betty and frosting/filling recipes from Brown-eyed Baker.</i></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-57838414798740651492016-11-01T09:35:00.001-07:002016-11-01T09:35:35.051-07:00Betty is on Instagram!<div style="text-align: center;">
<span style="font-size: large;">Becoming Betty has an Instagram!</span></div>
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<span style="font-size: large;">Follow along to find out when I post a new recipe, what I like to buy at the grocery store, and where I like to eat out!</span></div>
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@becoming__betty</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmXtthQWHG9TUUQcpkmoJe5JdpYhnvWaDHC-WUxiwZ3b_VzdzBBmEXZ9hK_BkW4u2sbIRl55T02zrlWHoN0lAA3S9KUjJ9RhNO_a2oGDBTfM_IBiWNw8U-k4kngaxzMyLV622Q7usy_YD/s1600/instagram-logo-930x698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmXtthQWHG9TUUQcpkmoJe5JdpYhnvWaDHC-WUxiwZ3b_VzdzBBmEXZ9hK_BkW4u2sbIRl55T02zrlWHoN0lAA3S9KUjJ9RhNO_a2oGDBTfM_IBiWNw8U-k4kngaxzMyLV622Q7usy_YD/s640/instagram-logo-930x698.jpg" width="640" /></a></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com3tag:blogger.com,1999:blog-3086390277673931904.post-45756641160366544082016-10-28T10:41:00.001-07:002016-10-28T10:41:24.050-07:00Semi-Homemade Sweet Cornbread<div style="text-align: center;">
<span style="font-size: large;">Everyone loves chili in the Fall and everyone loves cornbread with their chili. This is a delicious way to make cornbread that tastes homemade but takes only seconds to throw together!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMT0DFTbcydzQ_zlxhhqTCwW1SuVa1yRc5mDwouR8DM-0m0rXDaciRKOlbSpFklkF6MKTbNhut0TmAgqjv4pkzdqAQfY33hE-R874p-A6qc0Yx-VF6i_ZGuPqfIiMY_vW4S1mhvMDUDE5/s1600/IMG_8496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMT0DFTbcydzQ_zlxhhqTCwW1SuVa1yRc5mDwouR8DM-0m0rXDaciRKOlbSpFklkF6MKTbNhut0TmAgqjv4pkzdqAQfY33hE-R874p-A6qc0Yx-VF6i_ZGuPqfIiMY_vW4S1mhvMDUDE5/s640/IMG_8496.JPG" width="640" /></a></div>
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<span style="font-size: large;">2 boxes Jiffy cornbread mix</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">2/3 cup milk</span></div>
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<span style="font-size: large;">1/2 cup sour cream</span></div>
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<span style="font-size: large;">3 Tbs. honey</span></div>
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<span style="font-size: large;">Mix well and pour into a 9x13 greased pan. Bake at 350 for 18-20 minutes.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com3tag:blogger.com,1999:blog-3086390277673931904.post-23200664720424150842016-10-26T14:07:00.000-07:002016-10-26T14:07:01.068-07:00BBQ Pork Sandwiches<div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">There's nothing better than a delicious dinner that you can make in the crockpot. Life is busy and the crockpot saves so much time! We love these BBQ pork sandwiches. Super easy and super filling.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLOzOD9GHfSxzgTZ294h7PaPKr9KqFyZQLSx8U2TE9wHnfn9nNW3FjQRQ561wDzn9Z4WCvPeU9PvEhyqwGjp24uvUwext6-zw_nlaDlC9ETgkh4ZOtyG6AzuVRJ68-MHrSMscI_xPyLJy/s1600/IMG_8447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLOzOD9GHfSxzgTZ294h7PaPKr9KqFyZQLSx8U2TE9wHnfn9nNW3FjQRQ561wDzn9Z4WCvPeU9PvEhyqwGjp24uvUwext6-zw_nlaDlC9ETgkh4ZOtyG6AzuVRJ68-MHrSMscI_xPyLJy/s640/IMG_8447.JPG" width="640" /></a></div>
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<span style="font-size: large;">2-3 lb. pork loin roast</span></div>
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<span style="font-size: large;">1 tsp. onion powder</span></div>
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<span style="font-size: large;">1 tsp. garlic salt</span></div>
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<span style="font-size: large;">1 tsp. fresh ground pepper</span></div>
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<span style="font-size: large;">Hamburger buns or rolls</span></div>
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<span style="font-size: large;">Butter, softened</span></div>
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<span style="font-size: large;">*Cook pork roast in crockpot all day on low with the water and seasonings. Don't put any BBQ sauce in crockpot. Shred up when done cooking. When ready to eat, generously butter the bread of your choice. Toast, butter side down, on the stove in a frying pan. This is crucial...don't skip it. Top toasted rolls with pork and your favorite BBQ sauce. We love Sweet Baby Rays sauce. Enjoy!</span></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-59043272767385150572016-10-11T11:38:00.001-07:002016-10-11T11:38:29.077-07:00Green Chicken Enchilada Casserole<div style="text-align: center;">
<span style="font-size: large;">It's always good to have a few solid casserole recipes for those times when you need a good potluck item or when you take dinner to a big family. Even better is having casserole recipes that are easy but still taste great! I got this recipe from my friend/cousin (frousin), Kylie, at a big family picnic we had at the park in the Spring. It tastes just like chicken enchiladas but without the hassle of rolling up enchiladas. Yay!</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GBP_Qy8fypIWc54JoGQhK0ifiYiFFFiUvwOpQuVPD5thFe7WvOCLafmWwcUc39g0MGyS50_qfB8fgA1AWHCONYT3WBWzFLYi7S96_jOjQBODzz8BVTUvdo_Kf6zNKCgJVeMcjDrwXWj1/s1600/IMG_8008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GBP_Qy8fypIWc54JoGQhK0ifiYiFFFiUvwOpQuVPD5thFe7WvOCLafmWwcUc39g0MGyS50_qfB8fgA1AWHCONYT3WBWzFLYi7S96_jOjQBODzz8BVTUvdo_Kf6zNKCgJVeMcjDrwXWj1/s640/IMG_8008.JPG" width="640" /></a></span></div>
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<span style="font-size: large;">1 1/2-2 cups cooked chicken (you can use canned, rotisserie or cook it and shred it yourself)</span></div>
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<span style="font-size: large;">Cooked rice (I used 1 1/2 cups before cooked)</span></div>
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<span style="font-size: large;">1 can green enchilada sauce (I used half of a big can)</span></div>
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<span style="font-size: large;">1 can cream of chicken soup</span></div>
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<span style="font-size: large;">1/2 cup sour cream</span></div>
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<span style="font-size: large;">2 cups shredded cheese</span></div>
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<span style="font-size: large;">salt/pepper to taste</span></div>
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<span style="font-size: large;">1 tsp. garlic powder</span></div>
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<span style="font-size: large;">pinch of oregano and cumin</span></div>
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<span style="font-size: large;">onion, if desired</span></div>
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<span style="font-size: large;">Mix all ingredients together in a big bowl using only half the cheese. Pour into a 9x13 and cover with remaining cheese. Bake at 350 for 30 minutes.</span></div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com2tag:blogger.com,1999:blog-3086390277673931904.post-78769830158793331942016-09-12T09:13:00.001-07:002016-09-12T09:13:20.461-07:00The Easiest Homemade Lasagna<div style="text-align: center;">
<span style="font-size: large;">If you are still buying frozen lasagna, this is the recipe for you.</span></div>
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<span style="font-size: large;">It really could not be easier and is so delicious. I mean, who doesn't love homemade lasagna?! Whip up a green salad and some garlic bread and you are golden. A super easy meal that people will be super impressed by.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhc6JtFiwv6up7WNvU63xe62uzQ071bkLhISJZ-NirPOn6MNNPcRaLcXoktkImAZvUI1qgWm1wOsnMdgv2zmjUgq6t2Egj0OxfzFkz_6UnOeOIZozKHYF-Gp5V35idcCoFBuXVu1RJkC1/s1600/IMG_7220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhc6JtFiwv6up7WNvU63xe62uzQ071bkLhISJZ-NirPOn6MNNPcRaLcXoktkImAZvUI1qgWm1wOsnMdgv2zmjUgq6t2Egj0OxfzFkz_6UnOeOIZozKHYF-Gp5V35idcCoFBuXVu1RJkC1/s640/IMG_7220.JPG" width="640" /></a></div>
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1 1/2 lbs. lean ground beef</div>
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1 jar marinara (I use Trader Joe's tomato basil)</div>
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16 oz. cottage cheese</div>
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8 oz. sour cream</div>
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1 cup parmesan</div>
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18 slices of mozzarella (or shredded works, too)</div>
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8 oven ready lasagna noodles (I use Barilla)</div>
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*Brown the ground beef on stove. Add marinara sauce and simmer. In a 9x13 pan, put a little bit of the meat sauce. Just enough to cover the bottom of the pan. Lay down 4 of the noodles. Mix the cottage cheese and sour cream together in a bowl. Spoon half of that mixture over the noodles and spread. Put 6 slices of the mozzarella over that. Pour half of the remaining meat sauce over the mozzarella. Sprinkle half of the parmesan. Start again with noodles and repeat steps. Top with remaining slices of mozzarella. Cover with foil (without it touching the cheese) and bake at 350 for 1 hour. Remove foil and bake for 10 more minutes.</div>
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Sidenote: You can make the lasagna bigger by doing more meat sauce and more white sauce. I will often do that when we are feeding more than just our family of six. All the other ingredients stay the same.</div>
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Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com2tag:blogger.com,1999:blog-3086390277673931904.post-38838610824303771252016-09-09T10:08:00.002-07:002016-09-09T10:08:48.379-07:00No Bake Chocolate Crispies<div style="text-align: center;">
<span style="font-size: large;">I got this healthy treat recipe from my healthy friend, Jill.</span></div>
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<span style="font-size: large;">She is always looking for delicious recipes that are also clean and nutritious. She brought me some of these and I was instantly hooked. These will definitely satisfy your chocolate cravings. Almost like a candy bar but way better for you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfCBKR9LsTW6LxMaQmslh0JMgWen9-bHDhznnyvFxAKN1U2n544jzVzIrDoJtT-SQbn-GQQxZT97DFKziUiSRh57DX1Ddp-Hr-P26gC6FAbMngc74SiJoSNsDIQ74rnHHObNDZaVhqeou/s1600/IMG_7162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfCBKR9LsTW6LxMaQmslh0JMgWen9-bHDhznnyvFxAKN1U2n544jzVzIrDoJtT-SQbn-GQQxZT97DFKziUiSRh57DX1Ddp-Hr-P26gC6FAbMngc74SiJoSNsDIQ74rnHHObNDZaVhqeou/s640/IMG_7162.JPG" width="640" /></a></div>
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1 cup almond butter (or organic peanut butter)</div>
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2/3 cup raw honey</div>
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1/4 cup chia seeds</div>
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1/4 cup raw cacao powder (or unsweetened cocoa powder)</div>
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1/3 cup coconut oil</div>
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1 Tbs vanilla</div>
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1/4 tsp sea salt</div>
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6 cups crisped brown rice (found in a bag at Sprouts)</div>
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Mix together all the wet ingredients in a bowl by hand. Add the chia seeds, cacao, and salt and then mix well. Add the crisped rice and stir until evenly coated. Chill for 1-2 hours and then form into balls and refrigerate until serving. (Jill brought it to me in a little loaf pan).</div>
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<i>*Recipe from a friend to a friend to a friend. Originally thought to be from Green Smoothie Girl.</i></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-10711543468878973932016-08-31T11:28:00.000-07:002016-08-31T11:28:08.885-07:00Favorite Chicken Marinade<div style="text-align: center;">
<span style="font-size: large;">We have been using this simple chicken marinade for years. It makes for some awesome grilled chicken. I like to use chicken thighs when we grill because they are so tender and juicy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m2LkwOrBiubV5LokCsDvKC7AxmLdeHtNjlds90H_Xd07fdRBFbAoF6UnXd_sW42pFoeKY3jTAYHyw_Bi2Jb-6n_kTnAcjnfwONFFmXecsAPU1AV48yyZ5lDnJ8awc5swFd_od9JLbUcu/s1600/IMG_7084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m2LkwOrBiubV5LokCsDvKC7AxmLdeHtNjlds90H_Xd07fdRBFbAoF6UnXd_sW42pFoeKY3jTAYHyw_Bi2Jb-6n_kTnAcjnfwONFFmXecsAPU1AV48yyZ5lDnJ8awc5swFd_od9JLbUcu/s640/IMG_7084.JPG" width="640" /></a></div>
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<span style="font-size: large;">1 cup Sprite</span></div>
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<span style="font-size: large;">1 cup soy sauce (I use low sodium)</span></div>
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<span style="font-size: large;">1/2 cup oil (I use light tasting olive oil)</span></div>
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<span style="font-size: large;">2 garlic cloves, minced (or garlic powder)</span></div>
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<span style="font-size: large;">Put chicken in a big zip-loc bag. Pour in the marinade ingredients and seal up the bag really good. Move the bag around so the ingredients mix together and the chicken is all covered. Keep in fridge until ready to grill. Marinade at least a few hours or even overnight. If you don't have access to a grill, you can also broil them on a cookie sheet in the oven for about 12 minutes on each side.</span></div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com0tag:blogger.com,1999:blog-3086390277673931904.post-61863050570967975242016-08-17T09:30:00.000-07:002016-08-17T09:30:39.968-07:00The Perfect Omelette<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Years ago on Oprah, I saw a segment about how to make the perfect omelette. I have been using this method ever since and it really does work. I have egg issues and cannot eat eggs unless they are very well-cooked. No egg juice! I never order eggs at restaurants because I'm too afraid of egg juice. So I love this method because I can make sure my omelette is well-done!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDjgOw7fjfOZIgQqIFsVFB9DgGueTvAPfWXWgy3nAivo6VjOpPcQx-Oxtw5aNrZENIAKLHbSXeaqvkOXjeKWCvLoMpgAVhmwv3MiEG2ugh0TvHKrXC_en2tMY6BCapg0SCjuavKTE8rFs/s1600/IMG_6943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDjgOw7fjfOZIgQqIFsVFB9DgGueTvAPfWXWgy3nAivo6VjOpPcQx-Oxtw5aNrZENIAKLHbSXeaqvkOXjeKWCvLoMpgAVhmwv3MiEG2ugh0TvHKrXC_en2tMY6BCapg0SCjuavKTE8rFs/s640/IMG_6943.JPG" width="640" /></a></div>
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Step 1: Crack two eggs into a bowl. Add 1 Tbs of water. Whisk really well with a fork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvKr_u13xqk_MwEtxgqrlJJouWWFkTmVX3_MTtQ-tyVMyqs7mdQ4QDaPoKxMqg0sCo7apSM1vRQXr6QiCgGzPCKgl_grJmS7enxf7l3nYiKYU6QIP_bkWWUhNuH_IwmkHxomBWIq3M782/s1600/IMG_6942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvKr_u13xqk_MwEtxgqrlJJouWWFkTmVX3_MTtQ-tyVMyqs7mdQ4QDaPoKxMqg0sCo7apSM1vRQXr6QiCgGzPCKgl_grJmS7enxf7l3nYiKYU6QIP_bkWWUhNuH_IwmkHxomBWIq3M782/s640/IMG_6942.JPG" width="640" /></a></div>
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Step 2: Pour eggs into an already butter/sprayed pan that has been heating over low-medium heat. Sprinkle with salt and pepper. With a spatula, push in the sides to the center and let the eggs fill in the gaps. Do this like 3 times until there is no more runny eggs. Then flip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdWdqcOZLow1Ij2ykWp83dxVkcGVCXPmIoKshT0hdVNwY-KcHhuaxuINAN3ifI0inyHf5a1_qbTmMZKtYuMT3Mj6eNAiKd1_wn_GJspk57K_kOkjTHmE60hbY8c1Dk8-iHfljTS_0TABL/s1600/IMG_6941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdWdqcOZLow1Ij2ykWp83dxVkcGVCXPmIoKshT0hdVNwY-KcHhuaxuINAN3ifI0inyHf5a1_qbTmMZKtYuMT3Mj6eNAiKd1_wn_GJspk57K_kOkjTHmE60hbY8c1Dk8-iHfljTS_0TABL/s640/IMG_6941.JPG" width="640" /></a></div>
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Step 3: Add toppings to one side of the omelette. Then fold over the other side. Cook for about a minute on each side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tl8ntJLRuVPu3TDedGoD9Wgfs8HKI3gRxXZKYmrvlEBrZjZ34YQtb-PV_pvggBBgpTjqU-JfV2hhmryuhd-bYp2d0e4PM_CXRSEv8zF4Q_fQklBUI2rcGeuo_y2uyWXmaAxUiNapRohl/s1600/IMG_6940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tl8ntJLRuVPu3TDedGoD9Wgfs8HKI3gRxXZKYmrvlEBrZjZ34YQtb-PV_pvggBBgpTjqU-JfV2hhmryuhd-bYp2d0e4PM_CXRSEv8zF4Q_fQklBUI2rcGeuo_y2uyWXmaAxUiNapRohl/s640/IMG_6940.JPG" width="640" /></a></div>
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Step 4: Serve and enjoy!!</div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com0tag:blogger.com,1999:blog-3086390277673931904.post-38963471071840687132016-08-12T22:36:00.001-07:002016-08-12T22:36:08.571-07:00Teriyaki Chicken<div style="text-align: center;">
<span style="font-size: large;">We love this homemade teriyaki sauce! I found this recipe in my ward (church) cookbook years ago. It's so easy and so good! I used to add the sauce to the chicken in the crockpot, but then I decided I liked it better when we added it right before serving. That way it has more flavor. Try it and see what you think!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFrqyBVt5fr8cHhsgnfbi7rIgafalPh_A5Ebq-fvlfhZ_OhWNpaVs9C2clhmFfUMTFKRxeCSELn_Mu4qgkjMhLc-7THRz2iM650pD2CdppkAskMypi5ZFpCIp_CB90bAXCDa20jYkd3Iq/s1600/IMG_6880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFrqyBVt5fr8cHhsgnfbi7rIgafalPh_A5Ebq-fvlfhZ_OhWNpaVs9C2clhmFfUMTFKRxeCSELn_Mu4qgkjMhLc-7THRz2iM650pD2CdppkAskMypi5ZFpCIp_CB90bAXCDa20jYkd3Iq/s640/IMG_6880.JPG" width="640" /></a></div>
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1 Tbs. cornstarch</div>
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1/2 cup cold water</div>
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1/4 cup brown sugar</div>
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1/4 cup soy sauce</div>
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1/4 cup vinegar</div>
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1 garlic clove, minced</div>
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1 tsp. ginger (I used about half this much)</div>
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*Mix cornstarch and cold water until smooth. Combine with the rest of the ingredients in a saucepan. Stir over medium heat until thick and smooth. Serve over chicken and rice.</div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-61086309380072657532016-08-09T16:13:00.002-07:002016-08-09T16:13:44.118-07:00Red and White Pasta<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">I saw this recipe a couple of years ago on one of my favorite blogs, <a href="http://www.71toes.com/">71toes</a>. It's a great way to feed a lot of hungry kids. It has become the favorite pasta dish at our house.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxLdQ5X2zt9E1kGWTpefCrkdWsJEZAv4EZSp2vT3g_Vq72xuysDF9QHt5SZenAwY95_ceRzmYb0WZFXyUgF_OFr7My9jr6smipceqUrMT82NGvZfoOVWiRVgY4d_taLw0Dn-ZdpYj_WyP/s1600/IMG_6827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxLdQ5X2zt9E1kGWTpefCrkdWsJEZAv4EZSp2vT3g_Vq72xuysDF9QHt5SZenAwY95_ceRzmYb0WZFXyUgF_OFr7My9jr6smipceqUrMT82NGvZfoOVWiRVgY4d_taLw0Dn-ZdpYj_WyP/s640/IMG_6827.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><u>For the RED SAUCE:</u><br />1 lb. mild breakfast sausage (I use Jimmy Dean)<br />1 onion, finely chopped<br />2 garlic cloves, minced<br />1 bottle of marinara (I use Trader Joe's Tomato Basil)<br /><br />*Cook sausage with onion and garlic, drain grease, add marinara.<br /><br /> <u>For the WHITE SAUCE:</u></span></td></tr>
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4 Tbs. butter</div>
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1 cup whipping cream</div>
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1 8oz. package cream cheese</div>
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1 clove garlic, minced</div>
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1/3 cup parmesan cheese</div>
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*Melt the butter, then add whipping cream, cream cheese, garlic and parmesan. Whisk together on stove for a couple minutes until smooth and thick.</div>
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*In a 9x13 pan, layer one box of cooked penne pasta, the white sauce, the red sauce and then cover with shredded mozzarella. Bake at 350 for 25 minutes.</div>
Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com0tag:blogger.com,1999:blog-3086390277673931904.post-30272099104504467312016-07-26T18:46:00.001-07:002016-07-26T18:47:57.816-07:00Browned Butter Rice Krispie Treats<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcGD0Dtvl48DsHK8T5i85XHZqQR8E0-1mD65y671y97UaJv4W2tVJEi0lF1krhdZoYxibkLkxRlSXz7KszDt62l18ixO4yYm-kIANdpvxF6PJVlvTuA-_ylqFp611dNjnhvSsDzTtOkxa/s1600/IMG_6605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcGD0Dtvl48DsHK8T5i85XHZqQR8E0-1mD65y671y97UaJv4W2tVJEi0lF1krhdZoYxibkLkxRlSXz7KszDt62l18ixO4yYm-kIANdpvxF6PJVlvTuA-_ylqFp611dNjnhvSsDzTtOkxa/s640/IMG_6605.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">I don't want to say that I don't like Rice Krispie Treats, it's just that they have never been one of my favorite desserts. I usually go for something that involves chocolate. But this summer I was at at Girls' Camp with my church and I walked into the cabin where the cooks were staying and someone offered me a Rice Krispie Treat. I never turn down food, so of course I accepted. I took one bite and demanded to know who had made them. Just kidding, I'm not demanding. I asked nicely. They told me Amanda made them (she was the head cook at camp). I asked why they tasted so dang good. They said she browns the butter. I thought to myself, "She's a genius." Why had I never thought of that?! Seriously, such a simple tweak to an already easy recipe, but such a huge difference in the taste. You gotta try these.<br /><br />Recipe:<br /><br />2 sticks butter (don't be trippin' it's fine)<br />1 (16 oz) bag mini marshmallows<br />1 (12 oz) box Rice Krispie cereal<br /><br />*Melt butter over medium heat, stirring frequently, until brown. This takes like 7-8 minutes so be patient. And don't burn it! Add marshmallows and remove from heat. Stir until all marshmallows are melted. Add cereal and mix well. Spread into a 9x13 pan or onto a cookie sheet.</span></td></tr>
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<br />Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-14814992360051622962014-10-27T17:35:00.002-07:002014-10-27T17:42:37.752-07:00BONNIE'S BEEF STEW<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It still feels like summer in Az (91 today) but I'm once again trying to will fall into visiting us. I do this every year. Saturday I made beef stew - and decided I haven't been all that fond of my beef stew recipes all these years. I took some of my old ingredients, added some new and came up with what I think is the best beef stew I have ever made in my life! I think using beef base and wine in the broth did the trick. And not cooking wine - that stuff is NASTY! Now - I'm not a wine drinker and if you have objection to using it in your cooking, you can leave it out (the alcohol cooks out, so don't fret) but I would advise not to. It makes the broth so deep and hearty. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> If you haven't ever used beef or chicken broth base, you should. "Better Than Bullion" is good but Costco caries Tones and I think it's just as good. So much better than broth - and you can make it as strong or weak as you like. I make it from the container like the directions say and if you need your broth saltier, add a little more base instead of salt. More depth of flavor - once again. I also use half chicken and half beef broth. I also cut the carrots in rather large pieces so that those picky eaters in our house </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">there's only 2 of us and it isn't me </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">can pick them out. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<br />
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">BONNIE'S
BEEF STEW<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
1/2-2 lbs. beef stew meat (I cut them smaller than they come from store)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
medium onion, chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">2-3 glove garlic, chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">2-3
ribs of celery cut into chunks<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">2-3T
olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">In
large stock pot, heat olive oil and saute chopped onion, garlic celery and stew
meat just until meat is not pink any longer. Add:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">10 cups broth (I use half chicken and half beef)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1/2
cup good red wine (not cooking wine - its awful)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
1/2 T. Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
14 oz. can crushed tomatoes<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
T. fresh flat leaf parsley (Italian) or 1/2 T. dried parsley<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1/2
t. dried thyme<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">2
bay leaves<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
t. sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">coarse
black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">Kosher
salt to taste (I usually add more broth concentrate if it needs salt)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">Bring
to a soft boil, cover with a lid and simmer on low about an hour until beef is
tender. Add:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">1
1/2 lbs cubed red potatoes (don't peel them)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">4-5
medium carrots cut into 2 inch chunks<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">Continue
to simmer just until potatoes and carrots are tender.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;">If
you like your broth a little thicker, mix 2 T. cornstarch with a little cold
water and quickly stir into hot soup, stirring continually so you don't get
chunks. We like our broth soupy, so I
don't thicken it.<o:p></o:p></span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3086390277673931904.post-5458976360698928692014-10-01T16:42:00.002-07:002014-10-01T16:42:51.342-07:00APPLE BREAD WITH PECAN PRALINE GLAZE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizak3EyYRyrChJcfKQUSslyNf-3uKMMk0QzEAlrCvRBTpG0nioLpwq1KZoGlmDsBQOGhkCNUAcYpZMETlbxwTeryo8Xz7LLHJcnQncnDbuolKtUMmQ2bz1b4bZHj5w18_YgXMEY1PI205S/s1600/apple+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizak3EyYRyrChJcfKQUSslyNf-3uKMMk0QzEAlrCvRBTpG0nioLpwq1KZoGlmDsBQOGhkCNUAcYpZMETlbxwTeryo8Xz7LLHJcnQncnDbuolKtUMmQ2bz1b4bZHj5w18_YgXMEY1PI205S/s1600/apple+bread.jpg" height="319" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I have so many recipes pinned on Pinterest, I think its time I went through them and printed (yes - the old fashioned way to read a recipe). I always think maybe the source they came from will get deleted or someone will cancel their blog. I found this and pinned it while looking for a different recipe. This cute girl's name is Kathleen and her cooking blog is gonnawantseconds.com. And let me tell you, this bread is good for second or thirds or even fourths. I only used 1 t. cinnamon, as I don't like my food too "cinnamony". </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I know that's not a word. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It makes two loaves and I gave one to a neighbor. Great fall recipe to use with all the wonderful apples that are appearing. The glaze is so delicious!! This bread is heavy and doesn't raise very high but is so dense, moist and delicious.</span><br />
<header style="background-color: white; border: 0px; color: #3c3c3c; font-family: Montserrat, sans-serif; font-size: 14px; line-height: 24px; margin: 0px; padding: 20px 30px 10px; vertical-align: baseline;"><h3 class="fn" style="border: 0px; font-family: 'Leckerli One', Georgia, serif; font-size: 30px; font-weight: normal; line-height: 36px; margin: 0px; padding: 20px 0px 5px; vertical-align: baseline; width: 448px;">
Apple Bread with Pecan Praline Glaze<em style="background-color: #ffff9e; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/penball-line.png); background-position: 50% 100%; background-repeat: repeat no-repeat; border: 0px; font-family: Montserrat, sans-serif; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">Yield:</em><span style="background-color: #ffff9e; font-family: Montserrat, sans-serif; font-size: 14px; line-height: 24px;"> </span><span class="yield" style="background-color: #ffff9e; border: 0px; font-family: Montserrat, sans-serif; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">2 Loaves</span></h3>
</header><div class="hasImage" id="recipe-content" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Montserrat, sans-serif; font-size: 14px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px 30px 20px; vertical-align: baseline;">
<h4 style="border: 0px; font-family: 'Leckerli One', Georgia, serif; font-size: 24px; font-weight: normal; line-height: 30px; margin: 0px 0px 5px; padding: 15px 0px 5px; vertical-align: baseline;">
Ingredients:</h4>
<ul class="ingredients" style="border: 0px; list-style: none; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 448px;">
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">3 Cups</span> - <a href="http://www.gonnawantseconds.com/tag/all-purpose-flour-2/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">All-Purpose Flour</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/baking-powder/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Baking Powder</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/baking-soda/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Baking Soda</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/salt/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Salt</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">3 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/cinnamon/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Cinnamon</a> (I used only 1 t.)</li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/nutmeg/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Nutmeg</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/cloves/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Cloves</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/sugar/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Sugar</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/brown-sugar-packed-67/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Brown Sugar Packed</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">3</span> - <a href="http://www.gonnawantseconds.com/tag/large-eggs/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Large Eggs</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/vegetable-oil/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Vegetable Oil</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Tablespoon</span> - <a href="http://www.gonnawantseconds.com/tag/vanilla-extract/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Vanilla Extract</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">2 Cups</span> - <a href="http://www.gonnawantseconds.com/tag/apples-peeled-cored-and-diced/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Apples, Peeled, Cored, and Diced</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/pecans-chopped-7/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Pecans, Chopped</a></li>
<li class="separator" style="background-attachment: scroll; background-color: transparent; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; cursor: pointer; font-size: 15px; font-weight: bold; margin: 15px 0px 4px; padding: 0px; vertical-align: baseline;">Praline Glaze:</li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/unsalted-butter/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Unsalted Butter</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/brown-sugar-firmly-packed/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Brown Sugar, Firmly Packed</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">3 Tablespoon</span> - <a href="http://www.gonnawantseconds.com/tag/milk/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Milk</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Teaspoon</span> - <a href="http://www.gonnawantseconds.com/tag/vanilla-extract/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Vanilla Extract</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/powder-sugar/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Powder Sugar</a></li>
<li class="ingredient ingridients-cont" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.gonnawantseconds.com/wp-content/themes/cookingpress/images/recipe/checkbox.png); background-position: 0% 6px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1 Cup</span> - <a href="http://www.gonnawantseconds.com/tag/pecans-chopped-7/" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">Pecans, Chopped</a></li>
</ul>
<h4 style="border: 0px; font-family: 'Leckerli One', Georgia, serif; font-size: 24px; font-weight: normal; line-height: 30px; margin: 0px 0px 5px; padding: 15px 0px 5px; vertical-align: baseline;">
Instructions:</h4>
<div class="instructions" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">
<div style="border: 0px; padding: 10px 0px 20px; vertical-align: baseline;">
<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Make The Bread:</strong></div>
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1. Preheat oven to 350 degrees. Spray two 8X4 inch baking pans with nonstick cooking spray.</div>
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2. In a large bowl whisk together the first nine ingredients. In a separate bowl, mix eggs, oil and vanilla. Add the egg mixture to the flour mixture and combine. (The batter will be extremely thick). Mix in apples and 1 cup chopped pecans until evenly distributed through batter.</div>
<div style="border: 0px; padding: 10px 0px 20px; vertical-align: baseline;">
3. Spoon batter evenly into prepared pans and smooth out the top of batter with the back of a spoon. Bake in preheat oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean and edges of bread are just pulling away from baking pan.</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Make The Glaze:</strong></div>
<div style="border: 0px; padding: 10px 0px 20px; vertical-align: baseline;">
1. In a heavy bottomed 2 quart saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.</div>
<div style="border: 0px; padding: 10px 0px 20px; vertical-align: baseline;">
2. Add vanilla and powdered sugar and using a hand held electric mixer beat on medium speed until smooth. Pour half the glaze immediately over each loaf of cooled bread and sprinkle evenly with pecans.</div>
</div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-19319306298068446482014-09-16T11:52:00.002-07:002014-09-16T11:52:32.578-07:00One Bowl Cocoa Brownies<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Following Food Network on Instagram adds excitement to my life. I get pretty excited about the recipes that come through my feed each day. Especially when they involve baking. Who doesn't love a good brownie?</span></div>
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<span style="font-size: large;">Whenever I come across a new brownie recipe, I have to try it. Brownies made from a box are good, so taking the time to make them from scratch means the recipe has to be a really good one. </span></div>
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<span style="font-size: large;">I have tried lots of brownie recipes that have been really good, but this one might be my fave.</span></div>
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<span style="font-size: x-small;">(slightly adapted from a recipe off the Food Network website)</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2slw6equVSAuL9KiOMVpzynJK6ZruLbcm9n2frtcgA-wjLzO1sqoI4Uh9zoWBvCb4jJFd46AV-8hXhjp6rj1ALJHJh_OPk1GCAt5Px7NFIxEQz0PPXKaA7_x0f40ycE3khQTiqF_6yMJF/s1600/IMG_7686.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2slw6equVSAuL9KiOMVpzynJK6ZruLbcm9n2frtcgA-wjLzO1sqoI4Uh9zoWBvCb4jJFd46AV-8hXhjp6rj1ALJHJh_OPk1GCAt5Px7NFIxEQz0PPXKaA7_x0f40ycE3khQTiqF_6yMJF/s1600/IMG_7686.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">1 1/2 cups sugar<br />1 cup butter, melted and cooled to room temp.<br />1 tsp. vanilla<br />3 large eggs<br />1 cup flour<br />1/2 cup unsweetened cocoa<br />1 tsp. salt<br />1/2 tsp. baking powder<br />1 1/2 cups semi-sweet chocolate chips (I recommend Ghirardelli)<br /><br />*First, melt butter and let cool to room temp. When the butter is cooled, mix the sugar, butter, vanilla and eggs together. Add flour, cocoa, salt and baking powder. Mix until combined. Add chocolate chips and mix in. Spread batter into a greased 9x13 pan and bake at 350 for 30 minutes. Mine were done a few minutes before that, so make sure and check them. Cool completely before cutting into squares.</span></td></tr>
</tbody></table>
<br />Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com1tag:blogger.com,1999:blog-3086390277673931904.post-46895079935678153692014-09-12T15:20:00.001-07:002014-09-12T15:20:36.228-07:00Easy Coleslaw Dressing<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">We aren't huge coleslaw eaters at our house. In fact, I have only made coleslaw twice in my life. But a few weeks ago my family was getting together for Sunday dinner and my mom was making bbq pork sandwiches, so naturally I felt like we needed some coleslaw to go with them. I bought a big bag of shredded coleslaw mix at Sam's Club but couldn't find any dressing to go on it. I figured that I could find a pretty easy recipe online so I started looking around and this is the result of that searching. A combination of a few basic recipes.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicU_PkzgB0l887i6kUA-CO6NHZ09ih_pTpJ4l1FBg0BC-a39ZE1PUY9xxCGMh0oPSnO8cUIS42XszkG1zJQKpwmtEEUy7ru4pvxNTwbjqBdLGzp2v3gCN-V4dcTxw_PYWSkIuch9MsPgu3/s1600/IMG_7642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicU_PkzgB0l887i6kUA-CO6NHZ09ih_pTpJ4l1FBg0BC-a39ZE1PUY9xxCGMh0oPSnO8cUIS42XszkG1zJQKpwmtEEUy7ru4pvxNTwbjqBdLGzp2v3gCN-V4dcTxw_PYWSkIuch9MsPgu3/s1600/IMG_7642.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">1 cup mayo<br />1/4 cup white vinegar<br />1/4 cup sugar<br />a few shakes of lemon pepper<br />salt/pepper to taste<br /><br />*Stir all ingredients together and mix in with your coleslaw right before serving.</span></td></tr>
</tbody></table>
<br />Rachel Cunninghamhttp://www.blogger.com/profile/08000232580316489018noreply@blogger.com4tag:blogger.com,1999:blog-3086390277673931904.post-48048898414228020982014-09-09T11:15:00.001-07:002014-09-09T11:17:47.140-07:00DIY ROTISSERIE CHICKEN<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R9P3hlXqijYaE1XN4B3PZMpkAkAw1BOe8hO_ZZ7Qz33kNjVj5OJcg3f-fOvtuUmjrQDBuqtDml9I23dYMwmGgjVmtd5uLkeQbxUiCmhP1wmFVZSOwh8nYHqrf1XokKb_5xOY1uibgLdp/s1600/chicken2_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R9P3hlXqijYaE1XN4B3PZMpkAkAw1BOe8hO_ZZ7Qz33kNjVj5OJcg3f-fOvtuUmjrQDBuqtDml9I23dYMwmGgjVmtd5uLkeQbxUiCmhP1wmFVZSOwh8nYHqrf1XokKb_5xOY1uibgLdp/s1600/chicken2_crop.jpg" height="320" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelf7xCd3erPECjgCJZckEKZAtdDA4GjMyD3XdmVAfMoXTyaun5glaXQbHMCT9Xkt0lb7TAyzAdPy04GNbSsL8-ZvttnBU4tc3QklzU96mRjrWvjEzMiWNZGzSJBEfoM1zsU2RI5e5UTTQ/s1600/rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelf7xCd3erPECjgCJZckEKZAtdDA4GjMyD3XdmVAfMoXTyaun5glaXQbHMCT9Xkt0lb7TAyzAdPy04GNbSsL8-ZvttnBU4tc3QklzU96mRjrWvjEzMiWNZGzSJBEfoM1zsU2RI5e5UTTQ/s1600/rosemary.jpg" height="320" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3Ook-MkaYSco_uSB76pZV9u_RSkzAQquubYNKAIqQ-57o28-dPgk9Q69renMmiFDbKSumxRw_9zq9IfAhGQjhVAP6rksPgjScGmtxZlhrMl7hC8mpULX2fHa8uaq_suOMz6ImB3Yfts5/s1600/chicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3Ook-MkaYSco_uSB76pZV9u_RSkzAQquubYNKAIqQ-57o28-dPgk9Q69renMmiFDbKSumxRw_9zq9IfAhGQjhVAP6rksPgjScGmtxZlhrMl7hC8mpULX2fHa8uaq_suOMz6ImB3Yfts5/s1600/chicken1.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">First off, holy cow did we have the rain here in AZ. I think I'm right by saying we got 90% of our annual rainfall in 8 hrs. Consequently, we had lots of folks with flooding and leaking roofs. We had a little roof leak, but compared to some with 3-4 feet of water in their homes, I have nothing to complain about. We are grateful for the rain - just wish it had been spread out over a few more months!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is my favorite go-to chicken these days. I have bought a lot of rotisserie chickens in my life, but I always feel guilty because I feel like I waste so much of it. Except for the breast, drumstick and thigh meat, most of it goes in the trash. Doing these breasts and thighs yields more meat and less waste - IMY </span><span style="font-family: Arial, Helvetica, sans-serif;">(I feel so smart - I just learned that means "in my opinion")!! <span style="font-size: large;">The best part is you can do all dark meat or all white meat, or a mixture of both. Make sure you buy bone-in, skin-on. The skin and bones give much flavor and keep the meet moist and tender. Make as much or as little as you like and freeze what you don't use.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">DIY ROTISSERIE CHICKEN</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">(not really rotisserie)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3-4 bone-in skin-on chicken breasts or thighs, or mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cube room temperature butter (not margarine)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">chopped fresh rosemary (about 2 T)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">coarse kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">coarse black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat oven to 450 and line a cookie sheet with aluminum foil. Do not omit this step - you will thank me later! Much easier clean-up. Generously spray the foil with cooking spray</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Thoroughly wash and dry chicken breasts and/or thighs. Pat as dry as you can with paper towels.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a small bowl mix butter and rosemary well. Loosen the skin from the chicken pieces and smear a generous amount of butter under the skin of the chicken. I do this with my hands. Turn pieces over and smear butter on the bottom of the pieces also. You want all the chicken to be coated in butter. Generously season the tops and the bottoms of the buttered chicken with the salt and pepper. Place the pieces on the cookie sheet and bake in the 450 oven for approx. 30 min. Cooking at this high temperature will roast the chicken and seal in the moisture. Remove, cool and slice or shred. You can leave the crispy skin on, or remove it. </span>Unknownnoreply@blogger.com2